Grilled Traeger Kabobs: Rib-Eye Shish Kabobs with Chimichurri

This blog post from Traeger presents a mouth-watering recipe for grilled rib-eye shish kabobs with a flavorful chimichurri sauce. The kabobs are prepared by threading rib-eye steak cubes, cherry tomatoes, and red onions onto skewers, which are then grilled over cherry wood pellets for a smoky, rich flavor. The chimichurri sauce, made from parsley, oregano, garlic, olive oil, red wine vinegar, and red pepper flakes, adds a zesty and herbaceous touch to the dish.

Grilled Rib-Eye Shish Kabobs with Chimichurri

Grilling has always been a beloved method of cooking, bringing out the natural flavors of meats and vegetables while adding a distinct smoky essence. Among the plethora of grilled delicacies, rib-eye shish kabobs hold a special place for their tenderness and juiciness. Paired with a vibrant chimichurri sauce, these kabobs transcend ordinary BBQ fare, offering a gourmet experience that tantalizes the taste buds.

The Perfect Rib-Eye Kabobs

Rib-eye steak, known for its marbling and flavor, is an excellent choice for shish kabobs. Cutting the steak into uniform 1-inch cubes ensures even cooking. Cherry tomatoes and red onions not only add color and nutrition but also complement the rich taste of the rib-eye. When grilled, the tomatoes blister and sweeten, while the onions caramelize, adding depth to every bite.

Mastering the Grill

For this recipe, using cherry wood pellets is key. Cherry wood imparts a subtly sweet, fruity smoke that pairs beautifully with beef. Preheating the grill to 500°F ensures a perfect sear, locking in the juices of the rib-eye while giving the vegetables a slight char. Skewering the ingredients alternately ensures even exposure to the heat and smoke, creating a harmonious blend of flavors.

Chimichurri: The Herbal Marvel

Chimichurri, a traditional Argentine sauce, elevates these kabobs with its fresh and tangy profile. Made from a combination of finely chopped flat-leaf parsley, fresh oregano, and garlic, it is bound together with olive oil and red wine vinegar. The addition of red pepper flakes introduces a gentle heat, making the sauce lively and invigorating. This herb-packed sauce not only enhances the grilled flavors but also provides a refreshing contrast to the richness of the rib-eye.

Cooking and Serving

Once the skewers are ready, grilling them for 8 minutes on each side at high heat achieves a perfect medium-rare doneness, ensuring the meat remains juicy. After grilling, a generous drizzle of chimichurri over the hot kabobs infuses them with its vibrant flavors. Serving additional chimichurri on the side allows guests to customize their flavor experience.

Conclusion

Grilled rib-eye shish kabobs with chimichurri are a testament to the artistry of grilling. The combination of succulent steak, sweet tomatoes, caramelized onions, and a zesty herb sauce creates a dish that is both visually appealing and incredibly flavorful. This recipe not only showcases the versatility of rib-eye steak but also highlights the transformative power of a well-made chimichurri. Whether for a summer barbecue or a special dinner, these kabobs are sure to impress and delight.