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Steak Kabobs with Paleo Pesto

Juicy steak kabobs paired with a flavorful paleo pesto, perfect for summer barbecues or any weeknight meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Barbecue, Grilling, Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 350
Ingredients Method Notes

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.

Method
 

Preparation
  1. Cut the steak into 1-inch pieces and season with salt, pepper, and olive oil.
  2. Chop the vegetables into similarly sized pieces.
  3. Prepare the paleo pesto by blending basil, pine nuts, olive oil, nutritional yeast, garlic, and lemon juice until smooth.
  4. If marinating, let the steak sit for at least 1 hour or overnight.
Grilling
  1. Preheat your grill to medium-high heat.
  2. Assemble the kabobs by alternating steak and vegetables on skewers.
  3. Grill the kabobs for 10-15 minutes, turning occasionally until fully cooked.
  4. Remove from grill and drizzle with paleo pesto before serving.

Notes

Kabobs are versatile; use any protein or veggies you like. Leftover kabobs can be stored in the fridge and enjoyed cold or reheated.