Grilled Rib-Eye Shish Kebabs with Chimichurri

Steps

• 1

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

  Ingredients

  • 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 500˚F if available.

  500 ˚F / 260 ˚C

• 3

  Assemble the kebabs. 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.

  Ingredients

  • 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.

  500 ˚F / 260 ˚C

• 5

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