Description
Pesto Steak Kabobs are made with pesto marinated chunks of steak, bell peppers, red onion and a tasty basil pesto drizzled over top.
Ingredients
Basil Pesto
- 1/3 cup pine nuts
- 2 cups basil leaves
- 1/2 cup olive oil
- 1/2 cup Parmesan cheese
- 3 garlic cloves (minced)
- Salt
- Pepper
Pesto Steak Kabobs
- 1–1 1/2 pounds steak (thick sirloin cuts work well)
- basil pesto
- 3 bell peppers (assorted colors)
- 1 red onion
Instructions
Basil Pesto
- Toast the pine nuts. Place them in a saucepan on a medium heat on stove top for 3 minutes or until golden brown. Turn often.
- Place the pine nuts and all other ingredients but the olive oil into food processor and pulse a a few times. Salt and pepper to taste.
- Slowly add in olive oil and blend until you have a nice consistency.
- Store in the refrigerator.
Pesto Steak Kabobs
- Soak wooden skewers in water for 30 minutes.
- Place steak and half the batch of pesto into a ziploc bag, seal and let marinate in refrigerator for 30 minutes.
- Chop steaks into equal sized chunks.
- Wash and chop bell peppers and red onion into equal sized chunks as the steak.
- Assemble skewers with the steak marinated steak chunks, red onion and bell pepper.
- Grill on a medium heat for 12-15 minutes turning often.
- Drizzle the remainder of the pesto on top of skewers and serve.
Notes
I prefer to cook these kabobs in a lower heat than typical kabobs so the pesto on the steak keeps its delicious flavor.
- Category: dinner