1 pound chicken
1 pound sirloin or flank steak
2-3 red, orange and/or yellow bell peppers, halved
1 large onion, sliced into 1/2" thick slices
1/4 Cup freshly squeezed lime juice
1/3 Cup water
2 Tbsp. vegetable oil
2 cloves garlic, minced
1 Tbsp. white vinegar
2 Tsp. soy sauce
1-2 Tsp. liquid smoke
1 Tsp. salt
1/2 Tsp. chili powder
1/2 Tsp. cayenne pepper
1/4 Tsp. pepper
Place meat in a Ziploc bag or shallow dish. Place vegetables in another. In a medium bowl, combine all marinade ingredients and whisk well. Reserve 3-4 tablespoons of marinade for later use.
With remaining marinade, add a splash to the vegetables (enough for a light coating) and the remaining to the meat. Marinate for 4-6 hours and up to overnight.
Heat an indoor grill pan or large skillet to medium heat. If using a skillet, cook the peppers and onions first and then rem. Cook chicken for a few minutes on each side until cooked through and remove from pan. Cover with foil to keep warm. Add vegetables and heat through.
Remove vegetables from cooking surface and slice. Slice meat.
Top with your favorite toppings!