New Paleo Recipe by Juli

Serves: 3

Prep Time: 1 hour
Cook Time: 20 min


For the marinade

  • ¼ cup coconut aminos
  • juice of ½ a lime
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon oregano
  • ¼ teaspoon sweet paprika
  • ⅛ teaspoon red pepper flakes
  • 1 pound flank steak, thinly sliced against the grain

For the kabobs

  • ½ red onion, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • For the poblano cilantro pesto
  • 1 roasted poblano pepper
  • ½ cup cilantro
  • juice of ½ 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!

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.

Recipe by: Juli at