Traeger Kitchen
Grilled Ribeye Shish Kabobs with Chimichurri Sauce
Prep Time
20 Minutes
Cook Time
16 Minutes
Effort
Pellets
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
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.
Grill: 500 ˚F4
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.