These steak kabobs feature a simple two-ingredient steak marinade, blistered cherry tomatoes, and bell peppers, all finished with a drizzle of homemade pistachio lemon pesto. Fast to make and full of flavor, they’re an impressive weeknight or weekend meal.
Update: This recipe was originally published in 2017 and has been republished.
Kabobs are one of the most reliable ways to grill: they cook quickly, clean up easily, and present beautifully. With just a little prep and a great marinade, kabobs deliver big flavor without fuss. Because the ingredients in this recipe—steak, cherry tomatoes, and bell peppers—all cook quickly, you avoid the common kabob mistake of pairing items with very different cooking times.
The marinade here is intentionally uncomplicated: olive oil and coconut aminos (or soy sauce) help tenderize the steak and give it a savory base. The Pistachio Lemon Pesto (dairy-free in this version) adds bright, nutty flavor and a burst of freshness when brushed over the finished kabobs. If you prefer, a store-bought pesto will work to save time.
These kabobs work on gas, charcoal, or electric grills and can also be cooked on a stovetop grill pan or in the oven if needed.
Pesto Steak Kabob Ingredients
- Top sirloin steak: a balanced, reasonably priced cut with good marbling—my top choice for kabobs.
- Green bell peppers: add crisp color and texture. Red, orange, or yellow peppers or whole sweet mini peppers can be substituted.
- Grape or cherry tomatoes: blister and soften on the grill, adding natural sweetness.
- Coconut aminos or soy sauce: one of two simple marinade ingredients.
- Olive oil: extra virgin olive oil is used in the marinade and the pesto; it helps prevent sticking and promotes a nice char.
- Basil: fresh leaves for the pesto.
- Pistachios: a flavorful alternative to pine nuts, giving the pesto a rich, nutty depth.
- Lemon juice: brightens the pesto—fresh or bottled both work.
- Garlic: fresh or jarred minced garlic.
- Salt and black pepper: basic seasonings; the marinade provides most of the savory flavor.
How to Make Pesto Steak Kabobs
Cut the steak into large, uniform pieces (about 1¼–1½ inches) so the kabobs cook evenly.
Place the steak and the two marinade ingredients (olive oil and coconut aminos or soy sauce) in a gallon Ziploc bag. Remove excess air, seal, and massage the bag so the marinade coats the meat. Marinate at least 30 minutes, turning occasionally.
Cut bell peppers into evenly sized chunks. Thread marinated steak, pepper pieces, and cherry tomatoes onto skewers.
Arrange the skewers on a baking sheet and drizzle any remaining marinade over them so the vegetables get a light coating. Season with a pinch of salt and pepper.
Grill the kabobs over medium-high heat, keeping them spaced so they cook evenly. Grill for about 3–5 minutes per side, depending on steak thickness and desired doneness—generally 7–10 minutes total. Remove when they reach your preferred internal temperature and let rest for a few minutes.
While the kabobs rest, combine the pesto ingredients—basil, pistachios, lemon juice, garlic, salt, and olive oil—in a blender or food processor and blend until smooth. Brush the pesto over the kabobs before serving. For extra finishing touches, try a sprinkle of crushed red pepper flakes, crumbled cotija, or fresh basil strips.
What Steak is Best for Kabobs
Top sirloin is my recommendation: it’s reasonably lean with enough marbling to stay tender, and it’s typically less expensive than premium cuts. It strikes a great balance for kabobs.
Can You Use Other Cuts of Steak?
- Ribeye: flavorful but pricier—generally not worth the extra cost for kabobs.
- Filet: very tender but expensive; fine if budget allows.
- Petite sirloin: often thin and prone to overcooking—less ideal.
- Sirloin roast: tougher than top sirloin; not recommended for kabobs.
- New York strip: a solid option with some fat for flavor.
- Flank steak: can become tough if overcooked; choose another cut if possible.
- Skirt steak: fattier and flavorful—works well if sliced and handled properly.
Best Temperature for Steak
Preferences vary, but many chefs recommend medium-rare. The only reliable way to check doneness is a meat thermometer. Remove the steak from heat about 5°F (3°C) below your target temperature, as it will continue to rise while resting.
- Rare: 120°F
- Medium Rare: 130°F
- Medium: 140°F
- Medium Well: 150°F
- Well Done: 160°F
Oven and Stovetop Options
Grilling gives the best char and flavor, but you can bake or pan-cook the kabobs if needed. For the oven: preheat to 425°F, line a baking sheet with foil or parchment, lightly oil, and bake 9–14 minutes depending on size and desired doneness. For the stovetop: heat a grill pan or cast iron over medium-high, add a little oil if needed, and cook 3–5 minutes per side until done.
Metal Skewers vs. Wood Skewers
Metal (stainless steel) skewers are durable, won’t blacken, and won’t splinter. If using wooden or bamboo skewers, soak them in water for at least 30 minutes before threading to reduce burning and splintering.
How to Store Leftovers
If you have leftovers, store cooled kabobs in an airtight container in the refrigerator for 3–4 days.
How to Serve Steak Kabobs
These kabobs pair nicely with a baked potato and a side salad. Garlic green beans or a simple grain like quinoa or rice also make great accompaniments. Serve with extra pesto on the side for drizzling. Bon appétit!
More recipes like this:
Balsamic Peach Chicken Kabobs
Hawaiian Steak Kabobs
Garlic Balsamic Chicken Kabobs
Lemon Herb Grilled Chicken
Ultimate Marinated Grilled Chicken
Pesto Steak Kabobs with Blistered Tomatoes & Peppers
Ingredients
Kabobs
- 1½–2 pounds top sirloin steak
- 3 green bell peppers
- 1 pint grape or cherry tomatoes
- Salt & pepper
Marinade
- ¼ cup coconut aminos (or soy sauce)
- ¼ cup olive oil
Pistachio Lemon Pesto
- 3 cups packed fresh basil
- ¼ cup shelled pistachios
- 3 tablespoons lemon juice
- 1 clove garlic (or ½ tsp minced)
- ½ teaspoon salt
- ⅓ cup extra virgin olive oil
Instructions
- Cut steak into large, uniform pieces (about 1¼–1½ inches).
- Combine steak and marinade in a gallon Ziploc bag, remove excess air, and massage to coat. Marinate at least 30 minutes, turning occasionally.
- Trim and chop bell peppers into even chunks. Thread steak, peppers, and tomatoes onto skewers.
- Place skewers on a baking sheet, drizzle with remaining marinade, and season with salt and pepper.
- Grill over medium-high heat for 3–5 minutes per side, until desired doneness. Let rest a few minutes.
- Blend pesto ingredients until smooth, brush over the kabobs, and serve.
Notes
Nutrition
Serving: 1 kabob + 1/6 pesto — Calories: 398 kcal — Carbohydrates: 9 g — Protein: 27 g — Fat: 27 g — Saturated Fat: 4 g — Cholesterol: 66 mg — Sodium: 489 mg
Nutrition information is automatically calculated and should be used as an approximation.