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Grilled Ribeye Shish Kabobs with Chimichurri Sauce

Grilled Ribeye Shish Kabobs with Chimichurri Sauce

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 Minutes

Cook Time

16 Minutes

Pellets

Maple

Ingredients

Number of people serving

6

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Units of measurement:
main
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

Step

  • 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.

    500 ˚F / 260 ˚C

    00:16

  • 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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