25 min serves 2-4

Grilled Ribeye With Vegetable Kabobs

Get ready for a mouthwatering adventure with our grilled ribeye steak kabobs. Packed with succulent Pre Ribeye steaks and an array of colorful veggies, these skewers are a culinary delight that will leave you craving more. A trick to perfectly cooked steak and vegetable skewers is to keep the vegetables separate. By keeping the skewers all veggie, you eliminate the guesswork of cooking alongside the meat, ensuring that everything cooks to perfection. Plus, a brush of fragrant rosemary adds just the right amount of herby goodness. And the grand finale? A drizzle of grilled lemon to elevate the flavors to new heights. Fire up the grill and let the flavors come alive!
Gluten-Free Keto Paleo Whole30



  • 2 Pre Ribeye steaks
  • 1 medium sweet onion cut in to 8 crescents
  • 1 8 OZ package baby Bella mushrooms, stems trimmed
  • 1 orange bell pepper, seeded and cut in to 1 1/2 inch pieces
  • 1 red bell pepper, seeded and cut in to 1 1/2 inch pieces
  • 1 yellow bell pepper, seeded and cut in to 1 1/2 inch pieces
  • 1 T olive oil
  • 1/2 t kosher salt
  • 1/2 bunch of fresh rosemary, tied at the stem end with a piece of kitchen string
  • 1 lemon, cut in half horizontally
  • 2 t chopped parsley
  • 4 to 6 skewers, if using wooden skewers soak in cold water for 30 minutes before assembling kabobs.
  1. Thread vegetables onto skewers, alternating, so you have 3 to 4 pieces of each vegetable per skewer, depending on the length of your skewers.
  2. Dip rosemary brush in the oil and brush kabobs on all sides, until coated.
  3. Grill skewers over medium heat, on a grill or in a grill pan on the stove, for about 15 minutes total, turning often and continue to baste with the rosemary and olive oil.
  4. Brush lemon halves with rosemary and oil and cook in the same pan while your steak is grilling.
  5. Blot steaks with paper towel and brush with rosemary and oil on each side. Season with kosher salt and cook on grill or in a grill pan on the stove to desired doneness.
  6. Remove steak to a cutting board and drizzle with lemon juice. Slice steak against the grain and serve on a platter with the kabobs. Top with chopped parsley.


    Grilled Ribeye With Vegetable Kabobs

    Amount per 315g

    • 315g

      1 serving
    • 317kcal

    • 27.23g

    • 408mg

    • 3g

    • 18.1g

    • 12.88g

    • 6.34g


    Nutrition is approximate, data retrieved from happyforks.com

    Recipe developed by   Jennifer Borchardt