Grilled Ribeye Shish Kabobs with Chimichurri Sauce
By Traeger Kitchen
4 Reviews
Stack your skewers with wood-fired flavor. Tender rib-eye, tomatoes, and red onion are grilled over maple wood and finished off with an herb-packed chimichurri sauce.
Prep Time
20 Min
Cook Time
16 Min
Pellets
Maple
Yields: 6 Servings
Ingredients
main
- 2 Cup
- packed flat-leaf parsley leaves
- 1/4 Cup
- fresh oregano
- 6 Clove
- garlic
- To Taste
- black pepper
- To Taste
- kosher salt
- 1 Cup
- olive oil
- 1/4 Cup
- red wine vinegar
- 1 Teaspoon
- red pepper flakes
- 3 Whole
- (1 inch thick) rib-eye steaks, cut into 1 inch cubes
- 2 Small
- Red Onion, quartered
- 2 Cup
- cherry tomatoes
Units of Measurment:
Step
Step 1
Finely chop parsley, oregano, garlic and add to a bowl. Add olive oil, red wine vinegar, pepper flakes and mix to combine. Season with salt and pepper and set aside on counter.
Ingredients
2 Cup packed flat-leaf parsley leaves
1/4 Cup fresh oregano
6 Clove garlic
To Taste black pepper
To Taste kosher salt
1 Cup olive oil
1/4 Cup red wine vinegar
1 Teaspoon red pepper flakes
Step 2
Skewer onions, ribeye and tomatoes onto wood skewers until all used. Brush with olive oil and season with salt and pepper.
Ingredients
3 Whole (1 inch thick) rib-eye steaks, cut into 1 inch cubes
2 Small Red Onion, quartered
2 Cup cherry tomatoes
Step 3
When ready to cook, set temperature to High and preheat for 15 minutes. Place skewers on preheated grill. Cook for 8 minutes, flip and cook for 8 more minutes.
00:16
500 ˚F / 260 ˚C
Step 4
Remove from grill and drizzle with chimichurri. Serve with remaining chimichurri on the side. Enjoy! *Cook times will vary depending on set and ambient temperatures.
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