Skip to Main Content

Start Traegering With 0%* APR Financing  |

Shop Now


Grilled Ribeye Shish Kabobs with Chimichurri Sauce

Prep Time

20 Minutes

Cook Time

16 Minutes

Effort

Pellets

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.

Ingredients

How many people are you serving?

6

Units of Measurement:

main

  • 2 Cup packed flat-leaf parsley leaves

  • 1/4 Cup fresh oregano

  • 6 Clove garlic

  • black pepper

  • 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

Steps

  • 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

  • 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

  • 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.

    Grill500 ˚F

  • 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.

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.