To make the marinade, in a small measuring cup, whisk together the olive oil, lime juice, and fajita seasoning.
Place cut meat in a plastic bag or reusable container and cover with marinade. Shake to combine. Place in the refrigerator for a half hour.
Preheat your grill on the medium setting while making the kabobs.
To make the skewers, pierce a bell pepper, then onion then piece of meat onto the skewer. Repeat until you have used 5 pieces of meat for each skewer. If you have left over meat, just make one skewer of meat.
Place the kabobs on the grill and cook for six minutes. Flip and cook for an additional six minutes. If using metal skewers, be very careful when flipping, using an oven mitt or glove.
Eat right off the skewer or serve with tortilla shells.