Grilled Ribeye Steak Kabobs with Chimichurri Sauce
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Grilled Ribeye Steak Kabobs are a delicious meal, perfect for an easy dinner for two, or feeding a crowd at a summer BBQ!
Ribeye steaks are skewered with fresh, colorful veggies, creating a bright and beautiful skewer! Flavorful chimichurri sauce is used as both a marinade and sauce to top the kabobs with so much flavor!
Thank you to California Beef Council for sponsoring today’s post!
Kabobs are one of my favorite things to toss on the grill during grilling season! They’re a fun way to create an entire meal on a stick. And you can make as many as you need!
Dinner for two? Toss 4-6 kabobs together! BBQ for ten? Toss 20 kabobs on the grill!
This recipe makes 8 good-size kabobs, perfect for a dinner for four. Only serving two? Cut the recipe in half! Serving 8-10 people? Double the recipe!
After a quick 30 minute marinade for the meat, these kabobs are prepped, grilled and ready to eat in less than 30 minutes! The kabobs can also be prepped ahead of time for a BBQ, then tossed on the grill later.
They’re gluten free, dairy free, low carb and keto friendly, perfect for an easy healthy meal!
Table of contents
Step by step instructions
- Marinate the steak. Toss cubes of ribeye steak with Chimichurri sauce. (Click the link for an easy 5 minute homemade recipe!) Marinate the steak in the chimichurri sauce for at least 30 minutes, or up to 4 hours, covered in the refrigerator.
- Prep the veggies. While the steak is marinating, slice a red onion and bell pepper into a large dice, approximately 1 inch squares.
- Quick tip! I used a combination of yellow and green bell peppers to make these kabobs super colorful, but any color bell pepper will work just fine!
- Prepare the kabobs. Skewer the marinated steak, onions, bell peppers and cherry tomatoes on 8 metal skewers.
- Quick tip! If using wooden skewers to make the kabobs, be sure to soak them in water for at least 30 minutes before preparing the kabobs. This will prevent them from catching fire on the grill.
- Grill the kabobs. Place the kabobs on a grill preheated to medium high heat (400-450°F). Grill for 4 minutes per side, for medium rare steak.
- Rest and sauce the kabobs. Remove the steak kabobs from the grill and place them on a large cutting board. Tent the kabobs with a piece of foil and let rest for 5 minutes. Remove the foil tent, then drizzle chimichurri sauce over the kabobs.
What kind of steak should you use?
In this recipe, I used a ribeye steak to make the kabobs. A ribeye is slightly fattier than other cuts of steaks, making it juicier and richer in flavor. You can also use a leaner cut of beef to make steak kabobs, like a top sirloin or New York strip.
No matter the cut of steak used, just be sure to uniformly cut the steak into 1 inch cubes. This will ensure even cooking of the steak and guarantee that you won’t have pieces that are over-cooked or under-cooked.
How long should you grill them?
Steak kabobs should be grilled for approximately 8-12 minutes. depending on the desired internal temperature.
- For medium rare to medium: 4-5 minutes per side, for a total of 8-10 minutes.
- For medium well to well done: 6-7 minutes per side, for a total of 12-14 minutes.
Always use a meat thermometer, inserted into the middle of a piece of steak on the kabobs to determine when the steak is done to your liking. The thermometer should reach 135°F for medium rare, 145°F for medium and 155°F for well done.
Be sure to check out this post for more of my top grilling tips!
Can you cook them in the oven?
Don’t have a grill? No problem! You can cook these beef kabobs in the oven.
To do so, preheat the oven to 400°F. Line the kabobs up on a baking sheet and place them in the oven for 5 minutes. Remove from the oven, flip the kabobs, then place them back in the oven for an additional 5 minutes.
While you won’t get that smoky flavor from the grill, this is a good alternative option in a pinch. You can also use an indoor grill, or grill pan on the stove over medium high heat, to cook the kabobs.
Can you prep them ahead of time?
Yes, the kabobs can be prepared up to 4 hours before tossing them on the grill. I do not recommend preparing them more than 4 hours in advance, as the longer the steak sits in the marinade, the more likely it is to ruin the texture of the meat.
What to serve with them
Steak kabobs pair well with a variety of side dishes, including baked potatoes, grilled veggies, pasta salads and more! Try one of these scrumptious sides to pair with your juicy kabobs!
- 10 Minute Broccoli Salad
- Philly Crab Fries
- Crock Pot Creamed Corn
- Bacon Tomato Avocado Pasta Salad
- Roasted Cauliflower Salad
- Watermelon Salad with Feta
- Cheddar Ranch Instant Pot Potato Salad
- Grilled Brussels Sprouts with Lemon & Parmesan
More steak recipes to try
Looking for more delicious steak recipes? Visit CalBeef.org and check out these 5 popular recipes on the blog!
- Peppercorn Crusted Grilled New York Strip Steak
- For the best tacos – Chipotle Carne Asada
- Summer Favorite Steak Salad
- Easy Rosemary Garlic Sous Vide Steak
- The BEST Tri Tip Marinade for Grilled Tri Tip
Grilled Ribeye Steak Kabobs
Ingredients
- 2 lb ribeye steaks, cut into 1” cubes
- ½ cup chimichurri sauce, divided
- 1 cup red onion, large dice
- 1 bell pepper, large dice
- 1 cup cherry tomatoes
Instructions
- Add the cubed pieces of ribeye to a large plastic bag with ¼ cup of the chimichurri sauce.
- Toss to coat and place in the refrigerator for at least 30 minutes, or up to 4 hours, to marinate.
- Skewer the pieces of steak with the onion, bell pepper and cherry tomatoes onto 8 skewers.
- Heat a grill over medium high heat (400-450°F).
- Place the skewers on the grill for 4-5 minutes per side, for medium rare.
- Remove the skewers from the grill, place on a large cutting board, tent with foil and rest for 5 minutes.
- After 5 minutes, drizzle the remaining ¼ cup chimichurri sauce over the skewers and serve.
Video
Notes
- If wooden skewers are used for the kabobs, be sure to soak them in water for at least 30 minutes before using them. This will prevent them from catching fire on the grill.
Nutrition Facts
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