Grilled Ribeye Shish Kabobs with Chimichurri Sauce

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

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.
    Grill Icon
    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.

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