Marinated Ribeye and Vegetable Kabobs

Grilling season is upon us!

For my little family that means spending time outside with cookouts and easy clean up meals. These Kabobs check both of those boxes AND are simple, beautiful, and the kiddos love to help assemble them. Mamas of the world rejoice and relax, but watch out for dueling skewers.

I chose ribeyes for this recipe due to their absolute delectable nature. The extra flavor that ribeye's have (ok, I am not beating around the bush, the extra FAT) enhances the coassingned vegetables and pairs them with copious amounts of grilled beef flavor.

Which gives small children and non-veggie-enthused adults a good reason to eat these veggies sticks.

Now let's talk about that marinade for the steak: soy sauce, Worcestershire, lemon juice, olive oil, minced garlic, fresh herbs, and spices. Acids from the lemon juice and Worcestershire tenderize a cut of beef that is already known for its tenderness; so I would advise leaving the marinade on the meat for no more than 3 hours. Aside from that little note, I also recommend cutting the steak into similarly sized cubes of about 11/2 to 2 inches, for the obvious reason of consistant grilling. As well as uniform meat pieces, adding huge hunks of veggies that take longer to cook than steak is a no no. Put those mini ribeyes on their own respectable stick with small pieces of vegetables to make sure the meat is not charred to oblivion.

I keep eluding to "seasonings" in the marinades, that‘s because I’ve found the steak seasonings are sacred to families and shall not be changed under a grill master's roof. Understandable. So, to appease the masses, use your favorite steak seasoning. My top three favorites are McCormick Grill Mate's Montreal Steak Seasoning, Traeger Grill's Blackened Saskatchewan Rub, and The Salt Lick Garlic Dry Rub. You can quietly condemn my choices in your own backyard and enjoy your own special seasonings in culinary peace.

Marinated Ribeye and Vegetable Kabobs

Yields 4 servings

Grills at 425

Time to prepare is 45 minutes, with 1-3 hours of marinating time

Ribeye Kabob Ingredients

4-6 skewers, soaked in water for an hour if using bamboo

2 large ribeye steaks, trimmed of large fat pieces, and diced into 1 1/2 to 2 inch cubes

1/2 cup of soy sauce

1/4 cup of Worcestershire sauce

1/4 cup of extra virgin olive oil

3 tablespoons of fresh lemon juice

2 tablespoons of minced garlic

2 tablespoons of minced fresh parsley

2 tablespoons of minced fresh chives

2 tablespoons of steak seasoning

1 teaspoon of red pepper flakes (if you have hair on your chest)

1/2 of a red onion, quartered into 1 inch pieces

1/2 of a green bell pepper, diced into 1 inch pieces

1/2 of a red bell pepper, diced into 1 inch pieces

Vegetable Kabob Ingredients

6-8 skewers, soaked in water for an hour if using bamboo

3 squashes, diced (I used yellow strait-neck, zucchini, and calabacita)

1 red bell pepper, diced,

1 green bell pepper, diced

8 oz of cherry tomatoes

(Or any other grilling vegetables you wish to use! It's flexible.)

4 tablespoons of extra virgin olive oil

4 tablespoons of fresh lemon juice

1 tablespoon of minced garlic

2 teaspoons of steak seasoning

2 teaspoons of minced fresh parsley

1-3 hours before the meal, whisk together the soy sauce, Worcestershire, olive oil, lemon juice, garlic, herbs, and seasonings. In a large bowl or rimmed dish, pour the marinade over the diced ribeye pieces vand set aside.

Also whisk together vegetable skewer marinade; olive oil, lemon juice, garlic, steak seasoning, and parsley. Pour the marinade over the vegetables in a rimmed dish or bowl, and gently massage the marinade over all of the vegetable pieces.

(Don't forget to soak bamboo skewers! Even you pyros out there.)

30 or so minutes before the meal, preheat your grill to 425. Start to assemble the steak kabobs with 3 pieces of meat then a few pieces of vegetables (from the steak ingredients) and repeat 3 times on each skewer so that there is three layers of meat and vegetables.

Also assemble the vegetable skewers, layering them to your own desire.

Lay down the vegetable skewers first on the grill for 5-15 minutes (big window because outdoor cooking varies drastically from grill to grill). Then add the steak skewers and flip the vegetables. Cook the steak kabobs to your liking. I went medium rare at 145 degrees. (I highly recommend not cooking ribeyes past a medium temperature, or past 160. A meat thermometer here will be a major help.)

Take the skewers off of the grill, and cover with foil for 5-10 minutes to rest the beef.

Serve immediately and devour friends.

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