Pappasito’s Mixed Grill Fajitas Easy Copycat Recipe
If you’ve ordered the Mixed Grill at Pappasito’s Cantina, you know the experience centers on a loaded skewer that arrives at the table sizzling. This copycat recipe stacks bacon-wrapped shrimp, beef, chicken, peppers, onions, and fresh pineapple on 12-inch skewers, then finishes everything with a garlic-butter basting that builds deep, layered flavor. The ingredients are arranged on each skewer so the shrimp stays juicy, the chicken cooks through, and the beef stays tender. It is a complete Tex-Mex dinner off a single set of skewers, ready in about 35 minutes on any outdoor grill.
Add this site as a preferred Google source!
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Pappasito’s Cantina is a Texas-based Tex-Mex chain known for generous portions and bold flavors. The Mixed Grill is one of its most requested dishes: a fully loaded skewer that delivers smoky, savory, and sweet flavors across multiple proteins and vegetables in a single order.
This copycat version follows the same assembly logic as the restaurant’s version. Bacon-wrapped shrimp anchor each end of the skewer, while strips of beef and chicken, thick wedges of red onion, pieces of bell pepper, and cubes of fresh pineapple fill out the center. A garlic butter baste ties everything together and keeps every component from drying out during the grill.
Why this recipe works
The central challenge with any mixed-protein skewer is that shrimp, chicken, and beef all cook at different rates. This recipe addresses that by cutting each protein to a consistent size (1×4-inch strips) and positioning the bacon-wrapped shrimp at each end of the skewer, where they receive slightly less concentrated heat than the proteins in the center.
Wrapping each shrimp in bacon serves two purposes. It adds a layer of smoky, savory flavor, and it also slows heat transfer to the delicate seafood so it does not overcook before the beef and chicken are done.
The garlic butter baste, applied in two stages across both sides of the skewer, keeps every ingredient moist throughout the cooking process. Granulated garlic is used here instead of fresh because it distributes evenly in the butter without burning on contact with hot grill grates.
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
- Rinse jumbo shrimp thoroughly in a strainer under cold running water.
- Using kitchen shears, remove three-fourths of each shell, leaving the last section and tail intact for presentation.
- With a small, sharp paring knife, make a shallow cut along the back vein line, being careful not to cut completely through the shrimp.
- Gently wash out both the back and belly veins under cold running water.
- Pat the shrimp dry with paper towels and refrigerate, covered, until ready to use.
Prepare the Bacon and Vegetables
- Using kitchen shears or a sharp knife, cut each bacon slice in half to create shorter pieces.
- Seed both bell peppers and cut them into uniform 2×2 inch strips for even cooking.
- Cut red onions into thick wedges that will hold together on skewers.
- Cut fresh pineapple into 1/2-inch cubes, removing any tough core pieces.
Make the Spice Blend and Garlic Butter
- In a small bowl, combine black pepper, cayenne pepper, and paprika, stirring until evenly distributed.
- In a medium bowl, whip room-temperature butter with granulated garlic and white wine until smooth and well combined.
- Set both mixtures aside until needed for grilling.
Prepare the Proteins
- Cut beef skirt steak against the grain into 1×4-inch strips for tenderness.
- Cut chicken breast into similar 1×4-inch strips, ensuring uniform thickness.
- Wrap each prepared shrimp with half a bacon slice, securing around the main body but leaving the tail exposed.
Assemble the Skewers
- 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
- Leave small spaces between ingredients to ensure even cooking throughout.
- Cover assembled skewers and refrigerate while preparing the grill.
Grill the Mixed Grill Fajitas
- Prepare a medium fire on your grill, or set the gas grill to low-medium flame with the lid open to prevent flare-ups.
- Keep a small cup of water nearby to control any bacon grease flare-ups.
- Just before cooking, soak assembled skewers in Italian dressing for 2-3 minutes.
- Place skewers on the grill and immediately sprinkle with the pepper-paprika spice mixture.
- Baste generously with the garlic butter mixture, using about half the total amount.
- Grill for 6-8 minutes, then turn carefully and baste again with the remaining butter mixture.
- Continue cooking for another 6-7 minutes until the beef reaches the desired doneness and the shrimp are pink and opaque.
- Remove from the 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.
Love Pappasito’s? Try these copycat recipes!
More recipes for fajitas
Check out more of my easy recipes for Mexican and Tex-Mex food to make for dinner.
Plus you’ll get great new recipes from us every week!
Pappasito’s Mixed Grill Fajitas
Ingredients
- 12 shell-on jumbo shrimp rinsed
- 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
- 3 ounces bacon
- 1 green bell pepper seeded and cut into 2×2-inch strips
- 1 pound beef skirt steak cut into 1×4-inch strips
- 2 red onions cut into wedges
- 1 pound chicken breast cut into 1×4-inch strips
- 1 red bell pepper seeded and cut into 2×2-inch strips
- 4 ounces pineapple cut into 1/2-inch cubes
- 2 cups bottled Italian dressing or your favorite marinade
Optional Extras
- 2 tablespoons vegetable oil
- onions sliced
- bell peppers sliced
- sausage
Instructions
- To prepare the shrimp, remove about three-fourths of the shell and leaving the last shell section and tail intact. Using a small, sharp paring knife, cut along the underside of each shrimp to expose the vein. Do not cut all the way through the shrimp. Remove the veins. Rinse the shrimp again; drain. Cover and refrigerate until ready to use.
- In a small bowl, combine the black pepper, cayenne pepper, and paprika. Mix well and set aside.
- In another bowl, whip the softened butter with the granulated garlic and white wine. Set aside for basting.
- Cut each slice of bacon in half and wrap a half-slice around the body of each shrimp, leaving the tail exposed.
- Assemble 6 skewers by threading the ingredients in this order: green bell pepper, beef strip, red onion wedge, chicken strip, red bell pepper, bacon-wrapped shrimp, pineapple cube, bacon-wrapped shrimp, red bell pepper, chicken strip, red onion wedge, beef strip, and green bell pepper. Do not pack the meat, vegetables, shrimp, or pineapple too tightly on the skewers. Leave a little space between each piece for even cooking. Refrigerate the skewers while you prepare the grill.
- Prepare a medium fire for a charcoal grill or set a gas grill to low heat with the lid open. Avoid using a high flame, because the bacon grease can cause flare-ups and may burn wooden skewers. If using wooden skewers, keep a small cup of water nearby to sprinkle over the fire if flare-ups occur.
- Just before grilling, soak the prepared skewers in the Italian dressing or marinade for 2 to 3 minutes.
- Place the skewers on the grill and sprinkle with a bit of the spice mixture. Baste with about 1/2 cup of the prepared garlic wine butter while grilling. Grill, turning as needed, until the chicken is fully cooked, the beef is cooked to your preference, the shrimp are opaque, and the bacon is cooked through.
- Lightly melt the remaining garlic wine butter and serve it on the side with the mixed grill fajitas.
- For additional fajita vegetables, heat the vegetable oil in a skillet over low heat. Add the onions and bell peppers and sauté until the onions are translucent but not browned. Add the sausage, if using, and cook until heated through. Season the vegetables with the spice mixture as you cook. Serve alongside the mixed grill fajitas.
Nutrition
I would love Papasito’s pineapple pico de gallo recipe. I love that it doesn’t have tomatoes in it and it pairs perfectly with chicken and shrimp fajitas!
This did not taste like Pappacito’s at all.. However, it still was pretty tasty 🙂
I was so glad to see this recipe. I don’t go to Pappasitos very often because they are always so crowded. Its nice to have this recipe so I can make this at home!