Ribeye kabobs

What are ribeye kabobs? If you’re anything like me, you are always on the lookout for those go-to recipes that just *work*. What are some of the best recipes that make you look like a culinary wizard? What is IT? I remember the first time I made these, it was for a casual backyard BBQ, and everyone raved about them. My neighbor, who is a notoriously picky eater, actually asked for the recipe! I knew I had stumbled upon something special. They’re like steak skewers, but dialed up to eleven. What are some good ribeye kabobs? Are you your best friend? What’s better than Grilled Chicken? Trust me on this one.

What are Ribeye kabobs?

What are ribeye kabobs? Think of them as the ultimate steak experience, but portable and perfectly portioned. We take beautiful, marbled ribeye steak – the kind that practically melts in your mouth – and cut it into pieces. What are the best ways to break What are some of the best cubes to toss in a marinade? What’s your favorite veggie to skewer? What happens when you hit the grill or broiler? You get those gorgeous char marks, the steak stays incredibly juicy and tender, and the veggies get a nice crunch. How do you roast What is steak on a stick? What is the kind of meal that feels fancy enough for guests but is honestly so easy to whip up. On a Tuesday night.

Why you’ll love this recipe?

What are some of the reasons why this recipe has become a staple in my kitchen, and I just know you’re going to like it. I’m going to love it too! First off, the flavor is just out of this world. The marinade is a game changer – it has this perfect balance of savory, sweet, and just plain delicious. Is there a hint of tang? When that ribeye gets caramelized and juicy from the heat, it’s pure heaven. What is simplicity? What is the hardest part of cutting a steak? Once the chicken is marinated, it’s just a matter of skewering and cooking. Is it easier to grill a big, bulky steak? How much would you pay for a restaurant? What is the version of these? What I love the most, though, is the sheer versatility. Can you swap out the veggies, adjust the marinade spices, or even serve these with different sides? What is your mood? What are some of the best summer desserts? Is it like a steakhouse steak?

How do I make Ribeye Kabobs?

Quick Overview

How do you make ribeye kabobs? How do you marinate a steak? What are some ways to cook veggies, and then grill or broil them until they’re perfectly cooked? What’s a good way to enjoy steak? I’m new to grilling. I can’t mess this one up!

Ingredients

For the Steak & Marinade:
You’ll want about 1.5 to 2 pounds of good quality ribeye steak. What makes a good amount of marbling? If you can’t find ribeye, a nice sirloin can work in pinches, but the star is definitely the meat. What is the recipe for marinade? 1/2 cup olive oil, 1/4 cup soy sauce (or tamari for gluten-free), 2 cups water, and 1 cup salt. How much Worcestershire sauce is gluten free? How do I use garlic powder in a hurry? Honey or maple syrup for sweetness, 1 teaspoon Black Pepper, and a pinch of salt. Red pepper flakes, if you like a little heat. I always recommend using fresh garlic. It just makes a difference!

For the Skewers:
This is where you can get creative! I love to use chunks of bell peppers – red, yellow, and orange are gorgeous. About 1 large bell pepper, cut into 1-inch pieces. We also need one large red onion, also cut into 1-inch pieces. Sometimes I’ll add cherry tomatoes, or even chunks of zucchini or mushrooms. Whatever you like on your skewers, go for it! Just make sure the veggie pieces are roughly the same size as the steak so they cook evenly. If you’re using wooden skewers, remember to soak them in water for at least 30 minutes before you start threading to prevent them from burning on the grill.

For the Optional Glaze:
This is totally optional, but it adds another layer of deliciousness. You can use some of the reserved marinade, or make a quick glaze by mixing 1/4 cup melted butter with 1 tablespoon of your favorite BBQ sauce and a teaspoon of Brown Sugar. It adds a beautiful sheen and an extra punch of flavor right at the end. You want it to be a nice, brushable consistency – not too thick, not too thin.

What is the step by

Step 1: Preheat & Prep Pan

If you’re grilling, preheat your grill to medium-high heat. You want it nice and hot so you get a good sear on the steak. If you’re using the broiler, set your oven to broil and position an oven rack about 4-6 inches away from the heat source. If you’re using a grill pan or cast-iron skillet on the stovetop, preheat that over medium-high heat until it’s nice and hot. Make sure your skewers are ready – if they’re wooden, they should have soaked for at least 30 minutes.

Step 2: Mix Dry Ingredients

In a small bowl, combine the black pepper and red pepper flakes (if using). This simple step ensures that your seasoning is evenly distributed throughout the marinade. It might seem minor, but it makes sure you don’t get a big clump of pepper in one bite!

Step 3: Mix Wet Ingredients

In a larger bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, Dijon mustard, minced garlic, honey or maple syrup, and the dry ingredients you just mixed. Give it a really good whisk until everything is well combined and emulsified. You want a smooth, fragrant marinade. Taste it with a clean finger or a spoon – does it need a little more pepper? A touch more sweetness? This is your chance to adjust!

Step 4: Combine

Add your cubed ribeye steak to the bowl with the marinade. Toss everything gently to make sure every piece of steak is coated. Cover the bowl tightly with plastic wrap or transfer it to a resealable plastic bag. Let it marinate in the refrigerator for at least 30 minutes, but ideally for 1 to 4 hours. Any longer than that and the acid in the marinade might start to break down the steak a bit too much, making it mushy. I usually prep this in the afternoon if I’m planning on dinner.

Step 5: Prepare Filling

While the steak is marinating, prep your veggies. Wash and chop your bell peppers and red onion into roughly 1-inch pieces. If you’re using other vegetables like zucchini or mushrooms, cut them to a similar size. The goal here is for everything to cook at roughly the same rate on the skewers.

Step 6: Layer & Swirl

Now for the fun part! Take your marinated steak cubes and your prepared vegetables. Thread them onto the skewers, alternating between the steak and the veggies. Don’t pack them too tightly; leave a little bit of space between the pieces so they cook evenly. You can create patterns if you like – I often do steak, onion, pepper, steak, onion, pepper. It looks so pretty!

Step 7: Bake

Place the assembled kabobs on your preheated grill, grill pan, or under the broiler. If grilling, cook for about 3-5 minutes per side, depending on your desired level of doneness. For medium-rare, you’re looking for an internal temperature of around 130-135°F. If broiling, keep a close eye on them, as they can cook very quickly! Broil for about 3-4 minutes per side. Flip them carefully with tongs. If using a grill pan or skillet, you’ll do the same – sear each side for a few minutes until the steak is cooked to your liking.

Step 8: Cool & Glaze

Once the kabobs are cooked, remove them from the heat and let them rest for about 5 minutes. This is crucial for juicy steak! During this resting time, if you’re using a glaze, you can brush it over the kabobs now. The residual heat will help it adhere beautifully. The steak is perfect for glazing right after cooking.

Step 9: Slice & Serve

Carefully slide the steak and veggies off the skewers onto a platter or individual plates. They are best served immediately while they’re hot and juicy. You can sprinkle with a little fresh parsley or cilantro if you have some on hand for a pop of color and freshness. Enjoy every single bite!

What should I serve it with?

These ribeye kabobs are so incredibly versatile, you can truly serve them with just about anything. For a casual weekend breakfast or brunch, I love to serve a skewer or two alongside some fluffy Scrambled Eggs and maybe a side of crispy home fries. The savory steak is such a great complement to breakfast! For a more elegant brunch spread, I’ll pair them with a fresh fruit salad and some crusty bread. They look stunning on a platter! As a main course for dinner, they’re fantastic with a big, leafy green salad – think a classic Caesar or a simple vinaigrette. Roasted potatoes or a light quinoa pilaf are also wonderful companions. And for those nights when you just want something comforting, I’ll often serve them with garlic mashed potatoes or some creamy polenta. My kids absolutely love them simply served with some steamed broccoli and rice. It’s a complete meal that feels special, but is honestly so fuss-free.

How do I make Ribeye Kabobs?

I’ve made these ribeye kabobs more times than I can count, and over the years, I’ve picked up a few tricks that really make them shine. Firstly, regarding the steak itself, don’t skimp on quality! A well-marbled ribeye is key. If you buy a thicker cut, trim off any excess tough silverskin, but leave the fat – that’s flavor! When you’re cutting the steak into cubes, try to cut against the grain. This helps ensure tenderness after cooking. For the marinade, I’ve found that letting it sit for at least 30 minutes really allows the flavors to penetrate. I’ve made the mistake of marinating too long, and the steak got a bit mushy, so stick to that 1-4 hour window. When you’re threading the skewers, make sure your veggies and steak pieces are roughly the same size. This is super important for even cooking. If your bell peppers are huge and your steak cubes are small, they’ll cook at different rates, and you might end up with overcooked steak and undercooked peppers. I learned that lesson the hard way! If you’re using wooden skewers, definitely soak them. I once forgot, and the skewers caught fire on the grill – it was a little alarming! For cooking, don’t overcrowd the grill or pan. Give each skewer some breathing room so the heat can circulate properly and you get a nice sear. If you’re using a broiler, keep a very close eye on them; they can go from perfect to burnt in seconds! For glaze variations, if you want something a little different, try whisking in a tablespoon of Sriracha or a squeeze of lime juice into the melted butter and BBQ sauce mixture. It adds a wonderful zing! And finally, don’t be afraid to experiment with different vegetables. Zucchini, cherry tomatoes, asparagus, or even chunks of pineapple can be amazing additions. Just make sure they’re prepped to cook evenly with the steak.

What are some Storing and Reheating Tips?

So, you’ve made a big batch of these incredible ribeye kabobs, and now you have leftovers – lucky you! If you plan on eating them within a day or two, you can store them in an airtight container in the refrigerator. I usually just pop the whole skewers in a container, or if they don’t fit well, I’ll slide the meat and veggies off the skewers and put them in a container. They’ll stay good in the fridge for about 3-4 days, but honestly, they’re best eaten within 2 days. For longer storage, you can definitely freeze them. If freezing, I recommend sliding the steak and veggies off the skewers first. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll last for about 2-3 months in the freezer. When you’re ready to reheat them, if they’re from the fridge, you can gently reheat them in a skillet over medium-low heat for a few minutes, just until warmed through. Be careful not to overcook them, or they can become tough. You can also reheat them in the oven at around 300°F (150°C) for about 5-10 minutes. If reheating from frozen, it’s best to thaw them in the refrigerator overnight first. Then, follow the same reheating methods. I wouldn’t recommend reheating them under the broiler or on a super-hot grill, as they can dry out too quickly. Always aim for gentle warming.

What are some frequently asked questions?

Final Thoughts

So there you have it – my absolute favorite recipe for ribeye kabobs! I really hope you give these a try. They’re just perfect for those times when you want something incredibly flavorful and satisfying without a ton of fuss. The combination of the juicy, tender ribeye, the perfectly cooked veggies, and that amazing marinade is something truly special. It’s a dish that always makes me happy, and I know it will do the same for you. If you’re looking for more delicious steak recipes, you might also want to check out my recipe for steak fajitas – they’re another family favorite! I can’t wait to hear how your ribeye kabobs turn out, so please leave a comment below and let me know what you think, or share any of your own variations! Happy cooking, everyone!