Beef Fajita Kabobs with Poblano Cilantro Pesto

4.8 from 4 reviews



For the marinade

  • 1/4 cup coconut aminos
  • juice of 1/2 a lime
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon sweet paprika
  • 1/8 teaspoon red pepper flakes
  • 1 pound flank steak, thinly sliced against the grain

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
  • 23 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!


*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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