Kabobs have always been a favorite for outdoor grilling enthusiasts, bringing together the flavors of succulent meats, vibrant vegetables, and tantalizing marinades. Among the various types of kabobs, the Garlicky Ribeye Steak Kabobs with Roasted Asparagus and Potatoes stand out for their robust flavors and satisfying combination of ingredients. This dish marries the rich taste of ribeye steak with the earthiness of roasted potatoes and the fresh, slightly bitter notes of asparagus. The garlicky marinade adds an extra layer of depth, making each bite a delightful experience.
Grilling kabobs is not only about the taste but also about the experience of cooking outdoors, engaging with the process, and enjoying the communal aspect of sharing a meal straight from the grill. The following recipe will guide you through creating these delicious kabobs, ensuring each component is cooked to perfection and bursting with flavor.
Ingredients
2 lbs ribeye steak, cut into 1 1/2 inch pieces
10 small button mushrooms
1 large red onion, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
2 medium-sized potatoes, cut into 1 1/2 inch pieces
1 bunch of asparagus
5 tablespoons minced garlic
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
1/4 cup extra virgin olive oil (EVOO)
2 tablespoons chopped parsley
Pinch of red pepper flakes
Instructions
Prepare the Marinade: Combine the EVOO, salt, pepper, garlic, onion powder, chopped parsley, Worcestershire sauce, and red pepper flakes in a heavy-duty resealable bag. Add the ribeye steak pieces, seal the bag, and let them marinate in the refrigerator for at least 2 hours or up to overnight for the best flavor.
Prepare the Vegetables: In a well-oiled hot pan, lightly brown the potato pieces on all sides and set them aside. Toss the asparagus with salt, pepper, and a bit of EVOO, then grill them for about 3-5 minutes until they are tender but still crisp.
Assemble the Kabobs: Preheat your grill to medium heat and brush it with EVOO. Thread the marinated steak, red onion, green bell pepper, mushrooms, and browned potatoes alternately onto skewers.
Grill the Kabobs: Place the skewers on the grill and cook for about 3 minutes on each side for medium-well steak, or adjust the cooking time to your preferred level of doneness.
Serve: Serve the kabobs hot off the grill alongside the roasted asparagus for a complete meal.
Variations and Substitutions
One of the beauties of kabobs is their versatility. Here are some variations and substitutions to tailor the Garlicky Ribeye Steak Kabobs to different tastes and dietary needs:
Meat Substitutions
Chicken: Substitute the ribeye with chicken breast or thighs for a leaner option. Marinate the chicken in the same garlicky mixture for a flavorful alternative.
Pork: Pork tenderloin can be a great substitute, offering a slightly different taste and texture.
Tofu: For a vegetarian option, firm tofu can replace the ribeye. Ensure the tofu is well-pressed to remove excess moisture and marinate it thoroughly to absorb the flavors.
Vegetable Variations
Bell Peppers: Use a mix of red, yellow, and orange bell peppers for a more colorful presentation and a sweeter taste.
Zucchini: Zucchini slices add a lovely texture and complement the other vegetables well.
Cherry Tomatoes: Cherry tomatoes can add a burst of juiciness and slight acidity to the kabobs.
Marinade Adjustments
Herbs: Fresh herbs like rosemary, thyme, or basil can be added to the marinade for a different aromatic profile.
Citrus: Adding lemon or lime juice can provide a refreshing tang to the marinade.
Spices: For a spicier kick, include cayenne pepper or paprika in the marinade.
Cooking Methods
While grilling is the traditional method for kabobs, there are other ways to prepare this dish if a grill is not available:
Oven: Preheat the oven to 400°F (200°C). Place the assembled kabobs on a baking sheet and bake for 15-20 minutes, turning halfway through, until the meat and vegetables are cooked to your liking.
Stovetop: Use a grill pan on the stovetop over medium-high heat. Cook the kabobs for 3-4 minutes per side until done.
Broiler: Place the kabobs on a broiler pan and broil on high for about 5 minutes on each side, watching closely to prevent burning.
Serving Suggestions
Sauces: Serve the kabobs with a variety of dipping sauces such as tzatziki, chimichurri, or a garlic aioli to complement the flavors.
Sides: Pair the kabobs with a fresh green salad, couscous, or rice pilaf for a more substantial meal.
Bread: Warm pita or flatbread can be served on the side, allowing guests to create their own kabob wraps.
Conclusion
Garlicky Ribeye Steak Kabobs with Roasted Asparagus and Potatoes are a delightful dish perfect for any grilling occasion. The combination of tender, flavorful steak, fresh vegetables, and a robust marinade ensures a meal that is both satisfying and full of depth. By experimenting with different meats, vegetables, and cooking methods, you can customize this recipe to suit your preferences and dietary needs. Whether enjoyed with family at a weekend barbecue or as a quick weeknight dinner, these kabobs are sure to impress and become a favorite in your recipe collection.
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GARLICKY RIBEYE STEAK KABOBS with roasted asparagus and potatoes
Ingredients
- 2 lbs ribeye steak cut into 1 1/2-inch pieces
- 10 small button mushrooms
- 1 large red onion cut into 1-inch pieces
- 1 green bell pepper cut into 1-inch pieces
- 2 medium-sized potatoes cut into 1 1/2-inch pieces
- 1 bunch asparagus trimmed
- 5 tbsp minced garlic
- 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp Worcestershire sauce
- 1/4 cup extra virgin olive oil EVOO
- 2 tbsp chopped parsley
- Pinch of red pepper flakes
Instructions
- Prepare the Marinade: In a resealable bag, combine EVOO, salt, pepper, garlic, onion powder, parsley, Worcestershire sauce, and red pepper flakes. Add the ribeye pieces, seal, and marinate in the refrigerator for at least 2 hours or overnight.
- Prepare the Vegetables: Lightly brown potato pieces in a hot, well-oiled pan. Toss asparagus with salt, pepper, and a bit of EVOO, then grill for 3-5 minutes until tender-crisp.
- Assemble the Kabobs: Preheat your grill to medium heat and brush with EVOO. Thread steak, red onion, green bell pepper, mushrooms, and browned potatoes alternately onto skewers.
- Grill the Kabobs: Cook the skewers on the grill for about 3 minutes per side for medium-well, or adjust cooking time to your preference.
- Serve: Serve kabobs hot off the grill with roasted asparagus on the side.
