Steak Fajita Kebabs with Cilantro Pesto

• 1 1/2 pounds Tenderloin steak trimmed of fat and cut into 1 inch pieces (Can use Top Round)
• 1/2 Large Red Onion, sliced into chunks
• 1/2 Red Bell Pepper, sliced into chunks
• 1/2 Yellow Bell Pepper, sliced into chunks
• 1/2 Orange Bell Pepper, sliced into chunks
• 2 Compari Tomatoes, quartered
• 8 small button mushrooms
• 1 Lime, juiced
• Olive Oil
• Salt
• Pepper
• Garlic Powder

Layer ingredients onto skewers in any way you would like. I did steak, then two veggies then steak .. repeat until skewers are full.

Squeeze lime juice over prepared kebabs. Brush front and back of kebabs with olive oil then sprinkle front and back with salt, pepper and garlic powder.

Preheat grill to high heat. Cook kebabs on the high heat grill for about 3-4 minutes per side.

Cilantro Pesto:
2 bunches of cilantro (washed well and de-stemmed)
juice from 1 lemon
splash of olive oil.
pinch of salt/pepper/garlic powder

Put cilantro into the food processor and pulse until finely chopped. Squeeze in lemon juice and add a splash of olive oil. Pulse a few more times (you will probably need to scrap sides a few times.)

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Serve pesto on the side or drizzle onto the kebabs.

We served the kebabs with tortillas and made fajitas out of them along with southwestern corn, guacamole and cheese. Also to save on carbs, ate kebabs without the tortillas and just pilled everything together.  Goes great with Fresh Tomato Salsa.