Ribeye Steak Kebabs With grape tomatoes and mushrooms
Swap the steak for chicken, fish, tofu or a hardy vegetable to appeal to many tastes and preferences.
Ingredients
- 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
Directions
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Peel and mince garlic. Wash and dry parsley. Shave leaves off stems; discard stems and mince leaves.
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In large bowl, whisk minced garlic, half the minced parsley, olive oil, vinegar, Dijon mustard, salt and pepper to create a marinade.
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Cut steak into cubes; transfer to marinade bowl and toss to coat.
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Wash tomatoes, mushrooms and green pepper. Halve mushrooms. Add tomatoes, mushrooms and green pepper to marinade.
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Peel onion and cut into chunks; add to marinade. Toss beef and vegetables until well coated.
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Heat grill pan, outdoor grill or skillet to medium-high heat.
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Thread steak and vegetables onto six skewers.
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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.
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To serve, plate kebabs and sprinkle with remaining minced parsley.
