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Grilled Rib-Eye Shish Kabobs with Chimichurri

Difficulty 2/5
|
Prep time 20 mins

Cook time 16 mins
|
Serves 6-8

Hardwood Maple

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

Kabobs

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

Kosher salt, to taste

black pepper, to taste

2 small red onions, quartered

2 cups cherry tomatoes

8 wood skewers

Chimichurri

2 cups packed flat leaf parsley leaves

1/4 cup fresh oregano

6 cloves garlic

black pepper, taste

Kosher salt, to taste

1 cup olive oil

1/4 CUP red vine vinegar

1 tsp red pepper flakes

Preparation

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.

Skewer onions, rib-eye and tomatoes onto wood skewers until all used. Brush with olive oil and season with salt and pepper.

When ready to cook, start the Traeger according to grilling instructions. Set the temperature to 500 degrees F and preheat, lid closed, for 10 to 15 minutes.

Place skewers on preheated grill. Cook for 8 minutes, flip and cook for 8 more minutes. Remove from grill and drizzle with chimichurri.

Serve with remaining chimichurri on the side. Enjoy!

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