Tender steak, blistered tomatoes, and peppers are all topped with a drizzle of my homemade pesto for a meal that always impresses!

Update: This recipe was originally published in 2017 and has been republished with all new photos and a new pesto sauce.

My love affair with the grill is about ten years strong now. It’s a thing. Don’t tell my husband. Full disclosure: He’s cool with it because it means he comes home to meals like the one I’m sharing today.

Let’s talk kabobs.

They cook super fast.

With a great marinade they can be really really flavorful.

Prep and clean up is easy.

They cook super fast. Oh I know I said that already but it bears repeating.

This kabob recipe is particularly fast because steak, tomatoes, and peppers are all quick cooking foods. That’s one of the biggest mistakes people make with kabobs. They try to pair things together that require different cooking times. Doing so can result in something being overdone while something else is underdone.  Not today, baby.

Once these beauties go on the grill the countdown is on and you’re no more than 7-10 minutes away from devouring them. (Depending on how thick you cut your steak and what level of doneness you like.)

Have you ever grilled or roasted tomatoes before? They get extra soft and sweet with a little heat. Oh my, it makes a difference! The green bell pepper gives a nice crunchy contrast to the tomatoes.

And then there’s the Pistachio Lemon Pesto. So simple to make and packs a powerful punch. Plus it’s dairy free which makes it lower in calories than traditional pesto.

This is definitely not a boring kabob recipe. But be careful. Make this one time and your family is going to be requesting you do it again and again. Not that I have a problem with that.

More recipes like this:

Balsamic Peach Chicken Kabobs

Hawaiian Steak Kabobs

Garlic Balsamic Chicken Kabobs

Lemon Herb Grilled Chicken

Ultimate Marinated Grilled Chicken

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Pesto Steak Kabobs with Blistered Tomatoes & Peppers

These Pesto Steak Kabobs with Blistered Tomatoes & Peppers are juicy and cook quickly. Drizzle with homemade dairy free  pesto for a dinner your family is going to want again and again!



  • 1 1/2 - 2 lbs top sirloin steak
  • 3 green bell peppers
  • grape or cherry tomatoes
  • salt & pepper


  • 1/4 cup coconut aminos, can use soy sauce if not Whole30
  • 1/4 cup olive oil

Pistachio Lemon Pesto

  • 3 cups packed fresh basil
  • 1/4 cup pistachios, shelled
  • 3 tbsp lemon juice
  • 1 clove garlic, or 1/2 tsp minced garlic
  • 1/2 tsp salt
  • 1/3 cup olive oil, extra virgin


  • Cut your steak into large pieces (around 1 1/4 - 1 1/2 inches). Try to keep them uniform in size so they'll cook in the same amount of time.
  • Add your steak and marinade ingredients to a gallon ziploc bag. Squeeze out excess air and zip closed. Use your fingers to massage the marinade evenly around the steak. Let sit for at least 30 minutes, flipping the bag over occasionally.
  • Cut the top off your green bell pepper. Scoop out the inside and discard along with the top. Slice pepper into evenly sized chunks.
  • Thread your marinaded steak, bell pepper, and tomatoes onto skewers.
  • Place on a baking sheet and drizzle excess marinade from the bag over the kabobs so that your veggies also have a nice coat. (The olive oil in the marinade will help the veggies get a beautiful char.) Salt & pepper.
  • Place on grill so they're not touching. You'll want the grill on medium-high heat. Grill for 3-5 minutes. Flip. Grill for another 3-5 minutes. Remove when you've achieved your desired doneness.
  • Let the kabobs rest for a few minutes.
  • In a blender combine pesto ingredients and blend. Brush over steak & serve!


This recipe has been updated to include my dairy free Pistachio Lemon Pesto. If you have been making it with my original pesto recipe you can continue to do so. You'll just need to blend 2 cups fresh basil leaves, 1/2 cup parmesan, 1/4 cup pine nuts, 1/2 tsp lemon juice, and 1/3 cup extra virgin olive oil (can use more oil to get to your preferred consistency).
Nutrition information is for 1 kabob and assumes you make 6 total. This can vary depending on how big your kabobs are.


Serving: 1kabob + 1/6 of pesto, Calories: 398kcal, Carbohydrates: 9g, Protein: 27g, Fat: 27g, Saturated Fat: 4g, Cholesterol: 66mg, Sodium: 489mg, Potassium: 772mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1465IU, Vitamin C: 63mg, Calcium: 65mg, Iron: 2.9mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

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