Beef Pepper and Pesto Kabob

Brushing on pesto adds major flavor to these tender sirloin skewers. Serve them over pasta for a quick dinner.

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Beef Pepper and Pesto Kabob
Makes: 6  servings Prep 25 mins Start to Finish 35 mins


  • 1 3/4 pounds  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 ounces  dried linguine or fettuccine
  • 1/3 cup  prepared pesto
  • 2/3 cup  finely grated Parmesan
  • 1/2 teaspoon  ground black pepper


1. Thread meat and peppers onto skewers and brush with 2 tbsp oil. Season with salt.

2. Cook pasta. 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 meat generously with pesto.

3. Toss drained pasta with Parmesan, 1 tbsp oil and black pepper; serve with kabobs. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)485,
  • Fat, total(g)21,
  • chol.(mg)66,
  • sat. fat(g)6,
  • carb.(g)33,
  • fiber(g)3,
  • pro.(g)39,
  • sodium(mg)622,
  • Percent Daily Values are based on a 2,000 calorie diet
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