Pappasito’s Mixed Grill Fajitas Easy Copycat Recipe

Get ready to recreate the legendary Pappasito’s Mixed Grill Fajitas right in your own backyard! These spectacular loaded skewers combine bacon-wrapped shrimp, tender beef, juicy chicken, and colorful vegetables in one incredible dish. Each skewer is a masterpiece of flavors and textures that brings the authentic Tex-Mex restaurant experience straight to your table. Perfect for entertaining or when you’re craving that signature Pappasito’s taste without leaving home.

What Makes Pappasito’s Mixed Grill Special?

Pappasito’s Mixed Grill Fajitas has earned legendary status among Tex-Mex lovers for a good reason. These aren’t your typical fajitas, they’re carefully constructed skewers that showcase multiple proteins and vegetables in perfect harmony. The secret lies in the precise layering technique, the bacon-wrapped shrimp that adds smoky richness, and the signature spice blend that creates that distinctive Pappasito flavor profile that keeps customers coming back for more.

Why This Recipe Works

The genius of this mixed grill lies in understanding how different proteins cook at varying rates. By carefully arranging ingredients on skewers and using the proper grilling technique, everything finishes cooking simultaneously. The bacon wrapped around the shrimp adds flavor and helps keep the delicate seafood moist while protecting it from direct heat. The garlic butter-basting mixture ensures every component stays juicy and flavorful throughout the cooking process.

Ingredients

For the Protein and Vegetables:

• Jumbo shrimp – Large size ensures they don’t overcook while other ingredients finish
• Thick-cut bacon – Wraps around shrimp to add smoky flavor and moisture protection
• Beef skirt steak – Cut into strips for quick cooking and tender texture
• Chicken breast – Lean protein that stays moist when properly grilled
• Green bell pepper – Adds sweet crunch and vibrant color contrast
• Red bell pepper – Provides sweetness and beautiful presentation
• Red onions – Cut into wedges for caramelized flavor and sturdy skewering
• Fresh pineapple – Brings tropical sweetness that balances the spices

For the Spice Blend:

• Black pepper – Provides heat and aromatic complexity
• Cayenne pepper – Adds fiery kick that defines Tex-Mex flavor
• Paprika – Creates beautiful color and mild smoky taste

For the Garlic Butter Baste:

• Unsalted butter – Rich base that carries flavors and keeps ingredients moist
• Granulated garlic – Provides aromatic depth without burning like fresh garlic
• White wine – Adds acidity that brightens the butter and aids in browning

For Marinating:

• Italian dressing – Tenderizes proteins and adds herb complexity
• Alternative marinade – Use your favorite blend for personalized flavor

Step-by-Step Instructions

Prepare the Shrimp

1. Rinse jumbo shrimp thoroughly in a strainer under cold running water.
2. Using kitchen shears, remove three-fourths of each shell, leaving the last section and tail intact for presentation.
3. With a small, sharp paring knife, make a shallow cut along the back vein line, being careful not to cut completely through the shrimp.
4. Gently wash out both the back and belly veins under cold running water.
5. Pat shrimp dry with paper towels and refrigerate covered until ready to use.

Prepare the Bacon and Vegetables

6. Using kitchen shears or a sharp knife, cut each bacon slice in half to create shorter pieces.
7. Seed both bell peppers and cut into uniform 2×2 inch strips for even cooking.
8. Cut red onions into thick wedges that will hold together on skewers.
9. Cut fresh pineapple into 1/2-inch cubes, removing any tough core pieces.

Make the Spice Blend and Garlic Butter

10. In a small bowl, combine black pepper, cayenne pepper, and paprika, stirring until evenly distributed.
11. In a medium bowl, whip room temperature butter with granulated garlic and white wine until smooth and well-combined.
12. Set both mixtures aside until needed for grilling.

Prepare the Proteins

13. Cut beef skirt steak against the grain into 1×4-inch strips for tenderness.
14. Cut chicken breast into similar 1×4-inch strips, ensuring uniform thickness.
15. Wrap each prepared shrimp with half a bacon slice, securing around the main body but leaving the tail exposed.

Assemble the Skewers

16. On each 12-inch skewer, thread ingredients in this precise order:
    • Green bell pepper piece
    • Beef strip
    • Red onion wedge
    • Chicken strip
    • Red bell pepper piece
    • Bacon-wrapped shrimp (pierce through main body)
    • Pineapple cube
    • Second bacon-wrapped shrimp
    • Red bell pepper piece
    • Chicken strip
    • Red onion wedge
    • Beef strip
    • Green bell pepper piece
17. Leave small spaces between ingredients to ensure even cooking throughout.
18. Cover assembled skewers and refrigerate while preparing the grill.

Grill the Mixed Grill Fajitas

19. Prepare a medium fire on your grill, or set gas grill to low-medium flame with lid open to prevent flare-ups.
20. Keep a small cup of water nearby to control any bacon grease flare-ups.
21. Just before cooking, soak assembled skewers in Italian dressing for 2-3 minutes.
22. Place skewers on the grill and immediately sprinkle with the pepper-paprika spice mixture.
23. Baste generously with the garlic butter mixture, using about half the total amount.
24. Grill for 6-8 minutes, then turn carefully and baste again with the remaining butter mixture.
25. Continue cooking for another 6-7 minutes until beef reaches desired doneness and shrimp are pink and opaque.
26. Remove from grill and let rest for 2-3 minutes before serving.

Storage & Reheating Instructions

• Freezing: It is not recommended for assembled skewers. Individual cooked proteins can be frozen separately for up to one month.
• Refrigerator Storage: Cooked skewers can be stored in airtight containers for up to 2 days. Remove the ingredients from the skewers before storing to prevent them from becoming compressed.
• Reheating Method: Reheat gently in a 350°F oven for 8-10 minutes, or quickly sear in a hot skillet for 2-3 minutes per side. Avoid microwaving, as this can make seafood rubbery.

Pappasito’s Mixed Grill Fajitas Easy Copycat Recipe

Loaded skewers with shrimp, beef, chicken, bacon, and vegetables. Recreate Pappasito's famous mixed grill fajitas at home!

4.67 from 3 votes

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Course: Main Course

Cuisine: Mexican

Keyword: Pappasitos Recipes

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 6

Calories: 792kcal

Author: Stephanie Manley

Ingredients

• 12 jumbo shrimp
• 3 ounces bacon
• 1 green bell pepper seeded and cut into 2 x 2 inch strip
• 1 red bell pepper seeded and cut into 2 x 2 inch strip
• 2 red onions cut into wedges
• 2 tablespoons black pepper
• 2 tablespoons cayenne pepper
• 2 tablespoons paprika
• 1/2 pound unsalted butter room temperature
• 2 teaspoons granulated garlic
• 1/2 cup white wine
• 1 pound beef skirt steak cut into 1 x 4-inch strips
• 1 pound chicken breast cut into 1 x 4-inch strips
• 4 ounces pineapple 1/2-inch pineapple cubes
• 2 cups bottled Italian dressing or your favorite marinade
  
  

Instructions

• Rinse shrimp in strainer or colander. Remove three-fourths of shell of each shrimp, leaving the last section and tail intact. With small, sharp paring knife, cut shrimp along the vein underneath, but do not cut completely through. Both veins should now be exposed. Wash veins out of the shrimp. Repeat for all shrimp. Drain shrimp and refrigerate, covered.
  
  
• With kitchen shears or sharp knife, cut bacon in half all at once; set aside with red peppers, green peppers, and onion wedges. Combine black pepper, cayenne, and paprika; stir until well-blended; set aside. Whip softened butter with garlic and wine until well-combined. Set aside until needed. Wrap 1/2 piece bacon around each shrimp body (not tail).

  On each of 6 (12-inch) wooden or metal skewers, place, in order:

  1 green pepper piece

  1 slice beef

  1 red onion wedge

  1 chicken strip

  1 red bell pepper piece

  1 bacon-wrapped shrimp (skewer through main body)

  1 pineapple cube

  another bacon-wrapped shrimp

  1 red bell pepper piece

  1 chicken strip

  1 red onion wedge

  1 beef strip

  1 green pepper piece
• Do not place vegetables, meat or shrimp too close together, or they will not cook evenly. Refrigerate skewers while preparing a medium fire (or low flame on gas grill with the lid open). A high flame will cause bacon grease to flare up and burn wooden skewers. Keep a small cup of water at hand to sprinkle over fire if this happens. Soak skewers of food in Italian dressing (or marinade) 2 to 3 minutes before starting to cook. Place on grill , sprinkle with pepper-paprika mixture and baste with reserved butter mixture (about 1/2 cup total). Slightly melt remaining butter and serve with mixed grill .

  Slice onions and bell peppers. Saute in 2 tablespoons vegetable oil over low heat until onions are translusent yet not browned. Add sausage until heated. Add spices while cooking.

Nutrition

Calories: 792kcal | Carbohydrates: 22g | Protein: 37g | Fat: 61g | Saturated Fat: 26g | Cholesterol: 191mg | Sodium: 1036mg | Potassium: 893mg | Fiber: 3g | Sugar: 13g | Vitamin A: 3555IU | Vitamin C: 55.5mg | Calcium: 62mg | Iron: 3.1mg