Cumin Marinated Steak Kabobs with Roasted Red Pepper Pesto

By Heather Cheney
Seasoned with cumin, coriander, garlic and chipotle chili powder, these easy steak kabobs are a perfect entree for summer entertaining. Paired with the Roasted Red Pepper Pesto, the kabobs are smoky, sweet, juicy, and take less work than your guest will ever guess!
  • Course: Entrée


  • clove garlic
  • Cloves garlic
  • Extra Virgin Olive Oil
  • flat iron steak
  • ground chipotle chili powder
  • Ground Coriander
  • ground cumin
  • kosher salt
  • Red Wine Vinegar
  • roasted red peppers
  • sour cream
  • walnuts


  1. Whisk together olive oil, garlic, cumin, coriander and chili powder in medium sized bowl. Add steak to the bowl and toss to coat. Cover and marinate at least 2 hours, up to overnight.
  2. Combine red peppers, walnuts, garlic, vinegar, sour cream, olive oil, and salt in a blender or food processor and blend until smooth. Transfer to a bowl and refrigerate until service.
  3. Place 4-5 pieces of steak on a wooden skewer and repeat with remaining steak. Season each skewer with salt on all sides.
  4. Preheat a grill pan over moderately high heat. Cook 3-4 kabobs at a time, about 4-5 minutes total, flipping ¼ turn after each minute (for medium rare). Remove from pan and allow to rest 5 minutes before serving.
  5. Serve kabobs with roasted red pepper pesto.