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Grilled Rib-Eye Shish Kabobs with Chimichurri

20

16

Cherry

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.

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Chimichurri

  • 2 Cup packed flat leaf parsley leaves, finely chopped

  • 1/4 Cup fresh oregano, chopped

  • 6 Clove garlic, finely chopped

  • 1 Cup Olive oil

  • 1/4 Cup Red wine vinegar

  • 1 Teaspoon red pepper flakes

  • Ground black pepper

  • Kosher salt

Kabobs

  • 2 Small Red onions, quartered

  • 3 (1 inch thick) rib-eye steaks, cut into 1 inch cubes

  • 2 Cup cherry tomatoes

  • Olive oil

  • Kosher salt

  • Ground black pepper

  • 1

    Make the chimichurri. In a medium bowl, add the parsley, oregano, and garlic, olive oil, red wine vinegar, and pepper flakes and mix to combine. Season with salt and pepper and set aside on the counter.

    • 2 Cup packed flat leaf parsley leaves, finely chopped

    • 1/4 Cup fresh oregano, chopped

    • 6 Clove garlic, finely chopped

    • 1 Cup Olive oil

    • 1/4 Cup Red wine vinegar

    • 1 Teaspoon red pepper flakes

    • To Taste Ground black pepper

    • To Taste Kosher salt

  • 2

    When ready to cook, set the Traeger temperature to 450 °F and preheat with the lid closed for 15 minutes. For optimal results, set to 450° if available.

    450 ˚F

  • 3

    Assemble the kabobs. Using eight wooden or metal skewers, place the onions, rib-eye, and tomatoes on the skewers, alternating ingredients until all are used. Brush with olive oil and season with salt and pepper as desired.

    • 2 Small Red onions, quartered

    • 3 (1 inch thick) rib-eye steaks, cut into 1 inch cubes

    • 2 Cup cherry tomatoes

    • As Needed Olive oil

    • To Taste Kosher salt

    • To Taste Ground black pepper

  • 4

    Place the skewers directly on the grill grates, and close the lid. Cook for 8 minutes, flip and cook for 8 more minutes.

    450 ˚F

  • 5

    Remove from the skewers from the grill and drizzle with chimichurri. Serve with remaining chimichurri on the side. Enjoy!

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