recteq's Ribeye & Veggie Kabobs

Instructions

• Step 1: Burning the recteq Mesquite Pellets, preheat the recteq to 400°F.
• Step 2: Place wooden skewers in aluminum half pan and cover them with water, then set aside.
• Step 3: Cut peppers into rectangular shape and set them aside.
• Step 4: Cut onion into thick slices and place in separate bowl.
• Step 5: Wipe any debris off the mushrooms with a damp paper towel.
• Step 6: Cut ribeyes into equal size 1.5 inch pieces and add them to a mixing bowl, top with 1 teaspoon of oil. Mix well. Add Ben's Heffer Dust and Chef Greg's 4 Letter Rub and mix well.
• Step 7: Remove Skewers from water and place veggies, onions, and ribeye pieces onto skewers, alternating until skewers are full.
• Step 8: Add one teaspoon of oil on each kabob then season the with Chef Greg's 4 Letter Rub. Place kabobs on recteq and cook for 6-8 minutes a side until the steak has reached the desired degree of doneness (about 133°F for a medium rare steak).
• Step 9: Remove the skewers from the recteq and allow them to rest for 5 minutes before serving.