These Garlicky Ribeye Steak Kabobs combine tender, marinated ribeye pieces with a vibrant medley of grilled vegetables, creating a meal that’s bursting with flavor and texture. Paired with perfectly roasted asparagus and golden-brown potatoes, this dish is both hearty and wholesome.
The savory marinade, featuring garlic, Worcestershire sauce, and a touch of red pepper flakes, elevates the juicy ribeye while enhancing the natural sweetness of the vegetables. Ideal for barbecues or casual family dinners, these kabobs are a show-stopping way to bring everyone to the table for a delicious and satisfying meal.
Why You’ll Love This Recipe
Bold Flavors: Marinated ribeye steak infused with garlic, Worcestershire sauce, and spices creates a rich and savory taste.
Colorful and Nutritious: Vibrant vegetables like asparagus, bell peppers, and mushrooms add texture, flavor, and a boost of nutrients.
Easy to Make: Simple steps with minimal prep make this a fuss-free dish that looks and tastes gourmet.
Perfectly Balanced Meal: Steak for protein, veggies for fiber, and potatoes for carbs—this dish has it all.
Grill Season Favorite: Ideal for summer BBQs, family dinners, or meal prep.
Key Ingredients
Ribeye Steak: Known for its marbling and tenderness, ribeye steak is perfect for kabobs. Its rich flavor holds up well to marinades and grilling.
Vegetables
Mushrooms: Add a meaty, earthy flavor that complements the steak.
Red Onion: Sweetens slightly as it grills, adding balance to the savory kabobs.
Bell Pepper: Green bell pepper provides a fresh, slightly bitter contrast to the richness of the steak.
Potatoes: Golden and crispy on the outside, soft on the inside, they add a hearty element to the kabobs.
Asparagus: A light, tender vegetable that pairs beautifully with the robust flavors of the kabobs.
Marinade: A combination of olive oil, garlic, Worcestershire sauce, and spices ensures the ribeye steak absorbs maximum flavor while remaining juicy on the grill.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions
Step 1: Prepare the Marinade
Mix Ingredients: In a large resealable plastic bag, combine:
1/4 cup extra-virgin olive oil (EVOO)
1 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic (minced)
1 teaspoon onion powder
2 tablespoons fresh parsley (chopped)
1 tablespoon Worcestershire sauce
1/4 teaspoon red pepper flakes (optional for spice)
Marinate the Steak: Add the ribeye steak pieces to the bag, seal tightly, and massage the marinade into the meat. Refrigerate for at least 2 hours or overnight for the best flavor.
Step 2: Prepare the Vegetables
Brown the Potatoes: Heat a well-oiled skillet over medium-high heat. Add cubed potatoes and brown them on all sides. Remove and set aside.
Season the Asparagus: Toss asparagus spears with a drizzle of EVOO, salt, and pepper. Grill for 3-5 minutes until tender-crisp, then set aside.
Step 3: Assemble the Kabobs
Preheat the Grill: Heat your grill to medium heat and brush the grates with EVOO to prevent sticking.
Thread the Ingredients: Using skewers, alternately thread:
Marinated steak pieces
Red onion chunks
Green bell pepper slices
Whole mushrooms
Browned potato pieces
Repeat the pattern until all ingredients are used.
Step 4: Grill the Kabobs
Cook the Kabobs: Place the skewers on the preheated grill. Grill for approximately 3 minutes per side for medium-well steak, or adjust cooking time to your desired doneness.
Turn Occasionally: Turn the skewers occasionally to ensure even cooking and to char the vegetables slightly.
Step 5: Serve
Plate and Pair: Serve the hot kabobs directly from the grill alongside the roasted asparagus.
Optional Garnishes: Sprinkle with additional chopped parsley or a squeeze of lemon juice for added brightness.
Serving Suggestions
Pair these Garlicky Ribeye Steak Kabobs with a few simple sides to create a full spread:
Bread: Warm, crusty bread or garlic knots for soaking up any juices.
Dipping Sauce: Serve with garlic aioli or chimichurri for a flavor boost.
Salad: A light green salad or cucumber-tomato salad complements the meal.
Beverage Pairing: A glass of red wine, like Cabernet Sauvignon, or a cold beer pairs beautifully with the smoky, garlicky flavors.
Storage and Reheating Tips
Refrigerate: Store leftover kabobs and asparagus in airtight containers for up to 3 days.
Reheat: Warm in a 350°F (175°C) oven for 10 minutes, or reheat in a skillet over medium heat to avoid drying out the steak.
Freezing: You can freeze marinated raw steak and vegetables (except for potatoes and asparagus) in resealable bags for up to 2 months. Thaw before cooking.
Variations
Herb-Infused Kabobs: Add fresh rosemary or thyme to the marinade for a fragrant twist.
Spicy Kick: Add extra red pepper flakes or a dash of hot sauce to the marinade for a spicy version.
Vegetarian Option: Replace steak with tofu or paneer and add more mushrooms and bell peppers.
Low-Carb Alternative: Skip the potatoes and add zucchini or cauliflower florets to the skewers.
Citrus Zest: Add lemon or lime zest to the marinade for a bright, tangy flavor.
Conclusion
These Garlicky Ribeye Steak Kabobs with Roasted Asparagus and Potatoes are a perfect balance of smoky, savory, and fresh flavors that will make any meal feel special. The tender steak, charred vegetables, and crispy potatoes come together to create a dish that’s as beautiful as it is delicious.
Pro Tip: Let the kabobs rest for 5 minutes after grilling to allow the juices to redistribute, keeping the steak extra juicy!
So fire up the grill, skewer your ingredients, and enjoy the irresistible flavors of these kabobs. Trust me, they’ll have everyone coming back for seconds!
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
- 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
- 1 pinch red pepper flakes optional for spice
Instructions
- In a large resealable plastic bag, combine EVOO, salt, black pepper, 2 cloves minced garlic, onion powder, parsley, Worcestershire sauce, and red pepper flakes. Add the ribeye steak pieces, seal the bag, and massage the marinade into the meat. Refrigerate for at least 2 hours or overnight for best flavor.
- Heat a well-oiled skillet over medium-high heat. Add cubed potatoes and brown on all sides. Remove and set aside. Toss asparagus spears with a drizzle of EVOO, salt, and pepper. Grill for 3-5 minutes until tender-crisp, then set aside.
- Preheat the grill to medium heat and brush the grates with EVOO to prevent sticking. Using skewers, alternately thread marinated steak pieces, red onion chunks, green bell pepper slices, whole mushrooms, and browned potato pieces. Repeat the pattern until all ingredients are used.
- Place the skewers on the preheated grill. Grill for approximately 3 minutes per side for medium-well steak or adjust cooking time to your desired doneness. Turn the skewers occasionally to ensure even cooking and to char the vegetables slightly.
- Serve the hot kabobs directly from the grill alongside the roasted asparagus. Optional: Sprinkle with additional parsley or a squeeze of lemon juice for added brightness.
