Steak Kabobs with Paleo Pesto
Juicy steak kabobs paired with a flavorful paleo pesto, perfect for summer barbecues or any weeknight meal.
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.
Notes
Kabobs are versatile; use any protein or veggies you like. Leftover kabobs can be stored in the fridge and enjoyed cold or reheated.