Steak Kabobs with Paleo Pesto have sort of become my go-to for summer barbecue meals. I used to think steak kabobs were just for the super experienced grill folks (not true), but honestly? They’re simple, super customizable, and all about big flavor. Ever get tied up with boring BBQ sides or overcooked burgers? These kabobs solve all the usual grilling problems. Plus – oh man – that paleo pesto is a game-changer. There’s always someone at the party who ends up eating half the tray before it makes it to the table. Not naming names (ahem, Uncle Dave). Anyway. Here’s how to make your next cookout, well, five-star restaurant level memorable.
What Are Kabobs, Anyway?
Let’s keep it basic: kabobs are just food on a stick. Classy, right? You chop up steak (or any protein you like, honestly) and pile it onto skewers, alternating with colorful veggies. Then you grill ’em until juicy and lightly charred. There are lots of kabob variations all around the world – some with chicken, some with shrimp, some vegetarian – but beef kabobs are the star today. This style mainly comes from Middle Eastern and Mediterranean roots, but pretty much everyone has their version now. I grew up thinking kabobs were fancy or, like, only for special holidays. Turns out they’re absurdly easy for any night when you’re craving something that’s not a sad salad.
A friend even said these kabobs “tasted like vacation.” If that isn’t a shining review, I don’t know what is.
“These steak kabobs made my backyard feel like a real-deal steakhouse. I’m not kidding, my kids even asked for seconds!” – Jamie T.
Why You’ll Love These Beef Kabobs
Look, I get it – grilling can be intimidating. But these kabobs? Practically impossible to mess up. Not to sound dramatic, but the combo of juicy steak and that paleo pesto will have you questioning every meal you’ve ever made before. Why so awesome? Well, they’re customizable. Your kids only eat red peppers? Toss on more. Hungry crowd? Double the recipe. The thing about kabobs is they’re crazy adaptable. Also, they cook crazy fast, so nobody’s standing at the grill sweating half their makeup off (just me?).
You can make everything ahead of time. The pesto? Store it for days. The steak? Marinate it overnight or just before grilling. Vegetables? Whatever’s getting wrinkly in the fridge. Melty tomatoes and sweet onions get caramelized on the grill, and when you drizzle with pesto, wow – chef’s kiss. Best part? No forks required, and clean-up isn’t a nightmare. So, seriously, you’ll catch yourself making steak kabobs way more than you expect.
What Steak is Best for Kabobs
Okay, here’s a subject people argue about at, like, every BBQ I’ve attended. The truth? You don’t need the world’s fanciest steak. No need to break the bank! Sirloin is what I reach for. It’s tender, not too expensive, and holds together on the skewer way better than super fatty cuts. Filet is tasty, but pricey. Ribeye is delicious but drips everywhere and sometimes just falls apart (awkward). If you’re feeling thrifty, top round works too – just marinate a little longer to soften it up.
Key thing: chop your steak into pieces about the size of a decent marshmallow. Too big, and they take forever to cook. Too small, and they dry out. Trust me on this.
A little salt, pepper, and olive oil (with maybe a squeeze of lemon if you’re wild) will get the steak ready for grilling. But really, the secret sauce is the pesto.
Can You Cook Kabobs in the Oven or on the Stovetop?
Not everyone owns a grill. I know that! And sometimes the weather just says “no.” Don’t sweat it. You can totally bake steak kabobs in the oven or cook them on the stovetop (I’ve done both, when the grill was either buried in snow or, uh, out of gas).
Just line everything up on a baking sheet if you’re doing the oven method. Crank your oven up high, about 425°F. Bake for 12-16 minutes, flipping halfway. The result is almost as good as grilling. Get a little broiler crisp in there if you want charred bits.
Stovetop? Use a grill pan. Same deal – medium-high heat, a bit of oil, turn those kabobs so they brown on all sides. Keep an eye out, because stovetop kabobs cook fast. If you get distracted, you’ll end up with kabob jerky (ask me how I know).
Is the flavor the exact same as outdoor grilled? Eh, not quite, but it’s super close. Good enough to fool most taste buds at any weeknight dinner.
How to Store Leftovers
So, miracle of miracles, you did end up with leftovers. Now what? Totally fine – these keep beautifully. After your feast, pull any extra steak kabobs off their skewers. Store the steak and veggies in a sealed container in the fridge.
The paleo pesto keeps for several days in a separate jar, and you can use it for salads, eggs, or, heck, straight out of the spoon (no judgment). Don’t toss the leftovers, okay? The steak is just as tasty cold as it is fresh off the skewer. Also, next-day steak kabob tacos? Genius.
If you want to reheat, I microwave for 30 seconds to a minute or pop everything in a hot pan for a couple minutes, just till warm. Easy, no-fuss, and doesn’t destroy the texture.
Common Questions
Q: Do I have to use steak?
A: Nope! Chicken, shrimp, or even tofu work great too.
Q: What veggies should I pick?
A: Go for bell peppers, onions, tomatoes, zucchini – mix and match whatever sounds good. Watch out for things that fall off too easily, like mushrooms.
Q: Can I prep kabobs in advance?
A: Absolutely. Marinate and assemble ahead, refrigerate until ready to cook.
Q: How long should I marinate the beef for kabobs?
A: An hour is a nice start, but overnight makes them even more tender.
Q: Is there a trick to keeping kabobs from sticking to the grill?
A: Brush a little oil on the grill grates first, and give your kabobs room – don’t squish them together.
So, Ready to Make Some Steak Kabobs with Paleo Pesto?
If you’ve made it this far, you’re officially ready for Steak Kabobs with Paleo Pesto greatness. The best part about this dish is its flexibility. You can check out Pesto Beef Kabob for meal-prep inspo, or peek at Pesto Steak Kabobs with Blistered Tomatoes and Peppers – The … for other flavor ideas. Just don’t overthink it! Perfect for a weeknight, a big party, or heck, just a random Tuesday when you want something fun. Give it a shot, let your family or friends chow down, and watch those “wow, you made this?” faces. I swear, it’ll become your new grilling favorite.
Steak Kabobs with Paleo Pesto
Ingredients
For the Kabobs
- 1 pound sirloin steak, cut into 1-inch pieces You can also use top round or other preferred steaks.
- 2 cups bell peppers, cut into chunks Mix various colors for best presentation.
- 1 cup onion, cut into chunks Sweet onions work great for flavor.
- 1 cup cherry tomatoes These can be skewered whole.
- 2 tablespoons olive oil For brushing on the kabobs.
- 1 teaspoon salt Adjust to taste.
- 1 teaspoon black pepper Adjust to taste.
For the Paleo Pesto
- 2 cups fresh basil leaves Packed tightly.
- 1/2 cup pine nuts You can substitute with walnuts if preferred.
- 1/2 cup olive oil Extra virgin gives the best flavor.
- 1/4 cup nutritional yeast For a cheesy flavor without dairy.
- 2 cloves garlic Adjust to taste.
- 1 teaspoon lemon juice Freshly squeezed for best flavor.
Instructions
Preparation
- Cut the steak into 1-inch pieces and season with salt, pepper, and olive oil.
- Chop the vegetables into similarly sized pieces.
- Prepare the paleo pesto by blending basil, pine nuts, olive oil, nutritional yeast, garlic, and lemon juice until smooth.
- If marinating, let the steak sit for at least 1 hour or overnight.
Grilling
- Preheat your grill to medium-high heat.
- Assemble the kabobs by alternating steak and vegetables on skewers.
- Grill the kabobs for 10-15 minutes, turning occasionally until fully cooked.
- Remove from grill and drizzle with paleo pesto before serving.
