Beef Fajita Kabobs with Poblano Cilantro Pesto

Prep Time 1 hour
Cook Time 20 mins
Total Time 1:20
Yields 3


    For the marinade

    For the kabobs

    • 1/2 red onion, chopped
    • 1 red bell pepper, chopped
    • 1 yellow bell pepper, chopped

    For the poblano cilantro pesto

    • 1 roasted poblano pepper
    • 1/2 cup cilantro
    • juice of 1/2 a lime
    • 2-3 tablespoons olive oil
    • pinch of salt


    1. Place all ingredients for the marinade in a shallow dish, add meat and toss to coat. Cover and place in the fridge for 30+ minutes. I marinated mine for about 2 hours. Remove from fridge about 30 minutes before cooking to help meat come up to temperature.
    2. Roast poblano, if you don't have one roasted already.*
    3. Using metal skewers, place a couple pieces of peppers, onion, then thread the meat onto the skewer and repeat until skewer is full. My meat and veggies made 6 full kabobs.
    4. Heat up a grill pan or a grill to medium heat, grease and place kabobs on top. Sprinkle with a bit of salt then use a brush to brush a bit of marinade on top of each kabob. Cook about both sides until beef has browned, about 4-5 minutes.
    5. While the kabobs cook, place all the ingredients for the pesto into a small blender and blend until smooth and slightly chunky.
    6. Serve kabobs with pesto and lime juice on top!


    Recipe Notes

    *To roast a poblano: Just place a poblano over a flame on a gas stove top, flipping every couple minutes until completely charred. Then let cool and run under cold water, removing all the burnt skin along with stem and seeds.
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