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Grilled Ribeye Shish Kabobs with Chimichurri Sauce

Traeger Kitchen


Grilled Ribeye Shish Kabobs with Chimichurri Sauce

Prep Time

20

Minutes

Cook Time

16

Minutes

Serves

6 - 8

People

Effort

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What's this?

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

  • 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

  • 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.
  • 2

    Skewer onions, ribeye and tomatoes onto wood skewers until all used. Brush with olive oil and season with salt and pepper.
  • 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.
  • 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.