Ribeye Steak Kebabs - Carolina Country

Ribeye Steak Kebabs With grape tomatoes and mushrooms

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Ribeye Steak Kebabs

Swap the steak for chicken, fish, tofu or a hardy vegetable to appeal to many tastes and preferences.


  • 2 cloves garlic
  • ½ small bunch Italian (flat-leaf) parsley
  • ¼ cup extra-virgin olive oil
  • ⅛ cup red wine vinegar
  • 2 teaspoons Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¾ pound ribeye steak
  • ½ pint grape tomatoes
  • ¼ pound white mushrooms
  • Green pepper, sliced (optional)
  • ½ medium red onion
  • 6 skewers 


  1. Peel and mince garlic. Wash and dry parsley. Shave leaves off stems; discard stems and mince leaves.

  2. In large bowl, whisk minced garlic, half the minced parsley, olive oil, vinegar, Dijon mustard, salt and pepper to create a marinade.

  3. Cut steak into cubes; transfer to marinade bowl and toss to coat.

  4. Wash tomatoes, mushrooms and green pepper. Halve mushrooms. Add tomatoes, mushrooms and green pepper to marinade.

  5. Peel onion and cut into chunks; add to marinade. Toss beef and vegetables until well coated.

  6. Heat grill pan, outdoor grill or skillet to medium-high heat.

  7. Thread steak and vegetables onto six skewers. 

  8. Cook kebabs in batches until steak is browned and vegetables are tender, 3–5 minutes per side. Transfer to plate and repeat with remaining kebabs.

  9. To serve, plate kebabs and sprinkle with remaining minced parsley.

Recipe courtesy of


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