GARLICKY RIBEYE STEAK KABOBS with roasted asparagus and potatoes
These kabobs offer a delightful mix of juicy ribeye steak, earthy roasted potatoes, and crisp asparagus, all brought together by a garlicky marinade. Perfect for outdoor grilling, this dish is both satisfying and full of flavor, making it an ideal choice for gatherings or a special weeknight meal.
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.
Notes
Substitute the ribeye with chicken, pork, or firm tofu for a different twist, and experiment with other vegetables like zucchini or cherry tomatoes.
Nutrition
Serving: 350gCalories: 520kcal
Love this recipe?Follow us at @Recipecs for more