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    TaraTeaspoon » Recipes » Easy Dinners

    Pesto & Pepper Beef Kabobs On The Grill (Steak Kebabs)

    Published: Aug 5, 2020 · Updated: Aug 29, 2024 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

    Jump to Recipe Pin Recipe
    pin for bell pepper and steak kebabs with pasta side dish
    pin for Beef shish kabobs or steak kebabs
    steak kebabs with pesto pin
    pin for pesto and pepper beef shish kabobs with pasta

    Whether you call them steak kebabs or kabobs, beef kabobs on the grill are classic with colorful bell peppers, and extra flavorful drizzled with pesto. Serve with a side of Parmesan pasta for a quick and complete meal.

    grill steak kabobs with pesto on white plate with pasta

    This quick dinner cuts out marinating time, swapping it for a flavorful drizzle of pesto at the end.

    No need to cut a million veggies, I used sweet and tangy red bell peppers for that veggie crunch and taste.

    Serve this easy dinner with a Parmesan pasta and you have a complete meal in no time.

    Jump to:
    • Grilled beef and vegetable kabobs recipe
    • Kebab or Kabob?
    • What is the best beef for kebabs and steak skewers?
    • How to cut bell peppers for pepper steak kabobs
    • FAQs about Steak Kebabs
    • 📖 Recipe
    • 💬 Comments

    Grilled beef and vegetable kabobs recipe

    Classic beef kabobs are made by threading marbled pieces of steak on a skewer with bell peppers, onions, zucchini and other veggies.

    Often they come with a beef kabob marinade recipe to soak up extra flavor.

    I've simplified that standard beef and veggie kabob and just used tangy and sweet red bell peppers.

    In place of a marinade that takes extra time, I brush the grilled skewers with prepared pesto. That basil, garlic, and umami sauce give these quick beef shish kabobs an extra boost of flavor.

    Kebab or Kabob?

    Oh the age-old question of what to call those delightful grilled skewers.

    Almost exclusively on the American continent the term kabob is used. The classic English, kebab, is a derivative of shish kebab, meaning small pieces of meat cooked on a skewer.

    Turkish and other Middle Eastern cultures cook meat and vegetables on separate skewers when shish kebabs are made.

    Around the world, the terms kebab, kebap, even kabob are used to describe either ground or cubes of meat cooked on a skewer. So really, you are welcome to use any term that suits you.

    I use the terms interchangeably as well. In my cookbook I used the most standard spelling of kebab. Even though I grew up saying kabob. I'm a firm believer you can just pick one and go with it!

    grilled beef kabobs with peppers and pasta on white plate

    What is the best beef for kebabs and steak skewers?

    I use a beef sirloin steak for these kebabs. Here's how to choose the best beef cut for kabobs or kebabs:

    You'll want tender beef for skewers if you are cutting the meat into chunks. Sirloin, from top to tip, is lean, relatively tender with quick-cooking and budget-friendly.

    Flat Iron steak or Strip Steak are also great choices for tender cuts that don't need marinating to help soften the bite. They are flavorful and easy to find like Sirloin.

    Beef Tenderloin will be the most expensive cut, but it's absolutely fabulous on shish kabobs. It is tender and stays that way after a quick cook on the grill.

    How to cut bell peppers for pepper steak kabobs

    Sweet bell peppers are all you need for that extra bit of flavor on my steak kebabs.

    You'll want 1-inch or a generous 1-inch sized pieces of bell pepper for the skewers.

    I use a paring knife or the tip of my chef's knife to cut a circle around the stem and pull it out. Tap extra seeds out from this hole and discard the seeds.

    Slice down the center of the bell pepper and then make one-inch slices the length of the pepper.

    Trim the white pith from each strip of pepper.

    Then, simply cut each strip into about 1-inch pieces.

    Skewer Skills:

    I use metal or wooden skewers for these steak kebabs.

    If you use wood skewers, be sure to soak them in water for 30 minutes before using to prevent them from burning on the grill.

    Metal skewers are great, but get very hot. Make sure to use grill tongs to move them around the grill and remove them. Let them cook before handling them with bare hands.


    Find all of my kitchen tool recommendation on my Amazon shop page.


    FAQs about Steak Kebabs

    What cut of beef is best for kebabs?

    Use a tender cut of beef for kebabs. Skewers cook quickly so you want to choose a steak like a sirloin, or strip steak with plenty of marbling. Flat Iron steak is also a good option.
    Beef tenderloin is the most tender and most expensive, but delicious for kebabs and kabobs.

    What is good to serve with kabobs?

    Most kabobs have a variety of vegetables with the meat threaded onto the skewers. A simple side dish like potatoes, pasta, or rice is a great compliment to the meat and veggies.
    You can also serve grilled bread with olive oil as a side for kabobs.

    📖 Recipe

    pepper beef kabobs with pasta on plate feature image

    Pesto & Pepper Beef Kabobs On The Grill

    Tara Teaspoon
    A classic kabob skewer with red bell peppers and steak get drizzled with pesto just before serving. The best beef kabob recipe for a quick dinner.
    5 from 4 votes
    Print Recipe Pin Recipe
    Work Time 25 minutes mins
    Cook Time 25 minutes mins
    Total Time 50 minutes mins
    Course Dinner
    Servings 6 servings

    Ingredients
      

    • 1¾ lbs boneless beef sirloin steak (cut into 1-inch cubes)
    • 2 large red bell peppers (seeded, cut into 1-inch pieces)
    • 3 tablespoons olive oil
    • 1 teaspoon kosher salt
    • 8 oz dried linguine or fettuccine
    • ⅓ cup prepared pesto
    • ⅔ cup finely grated Parmesan
    • ½ teaspoon ground black pepper

    Instructions
     

    • Thread meat and peppers onto skewers and brush with 2 tablespoon oil. Season with salt.
    • Cook pasta in very salty water until done. Drain and set aside.
    • Meanwhile, heat grill to medium-high; oil grill grates and cook kabobs, turning frequently, until the meat is done, 7 to 9 min for medium. Remove from grill. Using a clean brush or spoon, coat kabobs generously with pesto.
    • Toss drained pasta with Parmesan, 1 tablespoon oil and black pepper; serve with kabobs.

    Notes

    Brushing on pesto adds major flavor to these tender sirloin skewers.
    • Use my Classic Pesto recipe to make your own.

    Nutrition

    Calories: 495kcalCarbohydrates: 33gProtein: 39gFat: 22gSaturated Fat: 6gCholesterol: 89mgSodium: 774mgPotassium: 662mgFiber: 3gSugar: 4gVitamin A: 2076IUVitamin C: 70mgCalcium: 203mgIron: 3mg
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    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

    More about Tara

    Recipe by Tara Bench. Photograph Antonis Achilleos Food Stylist Anne Disrude. Prop Stylist Christina Lane. Originally published LHJ 7/09

    Comments

      5 from 4 votes

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    1. Moriah Garnett says

      August 07, 2020 at 3:48 pm

      Steak kabobs are probably one of my favorite things to cook on the grill. I had never made them with pesto before. These were juicy and flavorful; perfect for dinner. I'll definitely make these again.

      Reply
      • Tara says

        August 10, 2020 at 1:56 pm

        Ahh glad I could share a recipe that is up your alley. Fantastic.

        Reply
    2. Britney says

      August 18, 2020 at 5:59 pm

      I would have never thought to put pesto on a kebab! These were so easy and delicious, they'll definitely be a repeat recipe at our house. Thanks!

      Reply
    3. Mia says

      January 01, 2021 at 9:27 pm

      These look fabulous! Can't wait to try. Thank you!

      Reply
    4. Megan Palmer says

      January 05, 2021 at 9:14 pm

      Pesto is one of my favorite things to cook with. Kebobs are good all year long, may need to make these for super bowl weekend coming up.

      Reply

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

    More about me →

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