Start out with a container or a bag to allow the meat to marinate before cooking.  If you are using a tougher cut of meat the longer you should marinate the meat so the salt and lime can tenderize the meat more.

In a bowl or bag combine your Taco Seasoning, Fajita seasoning, Chili Lime Seasoning, Olive Oil, water, and lime juice.  Now there isn't much of measuring it mostly depends on how seasoned you like your meat.

I used a Petite Sirloin Steaks on our kabobs so you can use these next couple of steps on any cut of meat to help tenderize and flatten the meat.

Wrap your meat in a butcher paper and use a meat tenderizer to pound the steak to flatten it out to about a 1/2 inch.

Once you have flattened out your meat set it into your marinade.  At this time I cut up my limes and mixed into the marinade with the steak as well

Allow your steaks to set in the Fajita marinade for at last a couple of hours to overnight I allowed mine to set for about four hours.

Before you are ready to fire up the griddle cut up your peppers onions.

For Fajitas I recommend cutting the peppers into quarters and then sliced them into long slices.

When you are ready to start cooking fire up your Blackstone griddle.

Reoil your griddle, I always reoil just to make sure my griddle won't stick and cooks well.

When your griddle is ready I turned the heat down on low and then dropped the meat on.

Stir your meat often using the spatulas that came in the Blackstone Griddle Accessories kit.

When your meat is almost done start to mix in your veggies into your meat. I made this at the same time as shrimp and chicken fajitas so I spread my veggies out.

Cook until your veggies are tender and your meat is cooked.

Remove and then scrap your griddle clean.

Reoil your griddle if needed.

Butter both sides of tortillas shells and throw on the Blackstone to grill them up.

Remove and serve!