These Garlicky Ribeye Steak Kabobs combine succulent ribeye steak marinade pieces with brightly sautéed mixed-grilled vegetables, furnishing flavor and texture to the palate. The dish also includes perfectly roasted asparagus and crispy browned potatoes. It is hearty and wholesome.
The main course has a delicious marinade prepared with garlic, Worcestershire sauce, and pinch of red pepper and gives a sensation of juiciness along with the pronounced sweetness of vegetables, all together enhancing it. Perfect for barbecues or any casual family dinner, it is a very good way for everyone to join and have a delightful meal.
Why You’ll Love This Recipe
Robust Flavors: Marinated ribeye steak that is infused with garlic, Worcestershire sauce, and herbs would present a rich, savory, and stronger taste.
Lively and Nutritious: Excellent flavor and texture can be added to your food. They are also a good source of essential nutrients alongside asparagus and bell pepper mixed with mushrooms.
Simple to Prepare: You can certainly prepare it with very few simple steps even with minimal time needed for prep.
Very Balanced Meal: Get some protein from the beef and veggies as the fiber, carbs from the potatoes—this is everything that you will need.
Favorite in the Grill Season: In summer, it is the perfect addition to a barbecue, family dinner, or meal prep.
Key Ingredients
Ribeye Steak: Redly marbled and soft to chew, it is a perfect cut, good for brochettes. It has great flavor, which a very well-marinated and grilled steak can even withstand on its own.
Vegetables
Mushrooms: They have a lot of that meaty component, and earthy taste to compliment the steak.
Red Onion: It sweetens just a bit as it grills, adding the sweet-sharp counterpoint to meaty, savory kebabs.
Green Bell Pepper: It works well, especially the tinge of fresh, slightly bitter contrast provided by the bright green fruitage with the richness of the beef.
Potatoes: They’re crunchy outside and mushy inside, giving body to the kebab.
Asparagus: It is gentle and soft enough to go with the robust flavors of the kebabs well.
Marinade: A mixture of olive oil, garlic, Worcestershire sauce, and spice ensures that the ribeye steak takes up as much flavor while staying juicy when grilled.
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.
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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 dishes made with garlicky ribeye kebabs with something very uncomplicated for a full affect
Bread: Some warm hard bread or garlic knots since you’d really want to seize all the juices it produces.
Dip Sauce: Serve garlic aioli or chimichurri sauce for added flavor.
Salad: A green light salad or cucumber tomato salad makes for a nice accompaniment.
Beverage Pairing: Something heavier, like a glass of a strong red wine–a glass of Cabernet Sauvignon will do or cold beer with garlicky, smoky flavors perfectly.
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Storage and Reheating Tips
Refrigerate: Refrigerate for up to three days in a sealed container and stored leftover kabobs and asparagus.
Reheating: With the oven set at 350°F (175°C), cook kabobs and asparagus for 10 minutes or reheat them in a medium-heat skillet to keep steak moist.
Freezing: Marinate appropriately seasoned raw meat and vegetables, except for potatoes and asparagus, and portion into portions to freeze in aluminum foil bags and kept in a freezer for up to 2 months. Thaw before cooking.
Variations
Herb-Rubbed Skewers: To really give something different, put rosemary leaves or sprigs of fresh thyme into the marinade and let it permeate throughout.
Hot and Haven’t-A-Stop-Twist: A little extra dried red pepper or dash of your favorite hot sauce will do the trick to make your marinade fiery.
Veggie Edition: Swap out the steak for plain tofu or paneer. You might want to think about throwing in more mushrooms and bell peppers.
Low-Carbohydrate Option: Forego the starchy potatoes and throw in zucchini or cauliflower florets on spears.
Instead of Fatty Flavors: Squeeze the juice of some fresh lemon or lime into your marinade. Your marinade will come alive with all the bright, tangy flavors.
Conclusion
In the flavors of this smoky, savory combination, as well as freshness throbbing with exultation, Garlicky Ribeye Steak Kabobs with Roasted Asparagus and Potatoes will make even your simplest meal a means to celebrate life. Soft steak, asparagus left on the charcoal long enough to impart some good, deep grill taste, and potatoes, crisp around the edges, work together in building a wonderfully flavorful and aesthetic meal.
Pro Tip: Leave the kabobs (skewers) to rest for about 5 minutes after grill marks have been put onto the products to allow the juices to redistribute inside, making the steak even juicier!
Fire up the grill, skewer up your ingredients, and enjoy the mouth-watering flavors offered in these kabobs. Take my word; they’ll bring people back for a second run for sure.
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.
