JBARH Recipe | Fajita Seasoning

This recipe was shared with me a while ago by one of my dearest friends.  It just goes to show that you don’t have to be a chef to be an amazing cook!

I rub this liberally on chicken breasts, beef skirts, shrimp or portobellos and let them marinate in it for about an hour before grilling over high heat.

You will notice my spice recipes are in “parts,” not specific measures.  This makes it easy to knock out a batch, whether it is one cup or 5 gallons, it will come out perfect every time.  Just grab something to measure with and follow the recipe.


  • 3 parts sweet paprika

  • 3 parts chili powder

  • 3 parts coarse ground pepper

  • 2 parts granulated garlic

  • 2 parts cumin

  • 2 parts sugar

  • 1 part smoked paprika

  • 1 part onion powder

  • 1 part dried cilantro

  • 1/4 part allspice

Dump in large bowl and mix with whisk for 4 minutes.  Store in airtight container in a cool dark place.