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Grilled Rib-Eye Shish Kabobs with Chimichurri

Grilled Rib-Eye Shish Kabobs with Chimichurri

By Traeger Kitchen

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




Number of People Serving


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Units of Measurement:
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 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


  • 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.

  • 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 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.

  • 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!

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