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Steak Kabobs with Pesto

Steak Kabobs with Paleo Pesto

Take your grill to new heights! These Steak Kabobs with Pesto use flank steak (the best steak for kabobs) brushed with a parsley pesto.
Steak Kabobs with Pesto

Ready to take your steak kabobs to new heights? This mouthwatering dish combines flank steak, cherry tomatoes, zucchini, and red onion, all brushed with a parsley pesto and grilled to perfection. 

It’s a great recipe for the whole family! You’ve got all your bases covered with these kabobs: the steak bits provide protein, cherry tomatoes and red onions contain powerful antioxidants, and fiber-rich zucchini completes this dish.

pesto steak kabob

Feel free to swap beef for chicken with this recipe and use different vegetables like peppers, pineapples, or mushrooms. To save on time, you can prep the pesto the day before. Fire up the grill! 

pesto steak kabobs before cooked with pesto


  • If using wooden skewers, soak them in water for at least 20 minutes. Not only does it help thinner skewers from burning, but it also prevents the wood from splitting as you assemble the kabobs.
  • Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
pesto steak kabobs with spoon of pesto

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  • Recipe by:
  • Serves: 6
  • Meal: Dinner
  • Serves: 6
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
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  • 1 cups packed Italian parsley

  • 1 cups packed basil

  • 2 tbsp pecans, chopped and toasted

  • 2 cloves garlic, minced

  • 1/2 tsp lemon peel, julienned

  • 1 tbsp lemon juice

  • 1/2 tsp cracked black pepper

  • 1/4 cups olive oil, plus extra for the grill

  • 1 1/2 lb flank steak, cut into 1-inch pieces

  • 2 pints cherry tomatoes, halved

  • 2 zucchinis

  • 1 red onion (AIP - substitute with mushrooms)


  1. Heat a grill to high heat. Brush grate with olive oil.

  2. Make the pesto: In a blender, place parsley, basil, pecans, garlic, lemon peel, lemon juice, black pepper, and ¼ cup of olive oil. Blend until well combined and nearly smooth, scraping sides of bowl as needed. Leave aside.

  3. Cut zucchini in half lengthwise and slice about the same width as the steak. Roughly chop onion into 1-inch pieces. Alternate threading steak, tomatoes, zucchini, and onion onto each skewer. Brush kabobs with half the pesto and let rest for 5 minutes.

  4. Grill kabobs for 6-8 minutes, turning occasionally. Remove when steak has reached desired doneness.

  5. Brush kabobs with remaining pesto. Serve immediately.

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