Difficulty: Beginner
Beef
recteq's Ribeye & Veggie Kabobs
Chef John
Prep Time: 20 min
Cook Time: 15 min
Difficulty: Beginner
These smoky Ribeye and Veggie Kabobs are a quick and simple way to serve up your meat and veggies. With a mix of our favorite rubs and good ol' Mesquite Pellets, the results will be a real crowd pleaser.
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.
Ingredients
Serving Sizes
Ingredients
- 8 (10 inch) Wooden Skewers
- 2 Red Bell Peppers
- 1 Orange Bell Pepper
- 1 Green Bell Pepper
- 1 White Onion
- 16 ounce(s) Button Mushrooms
- 3 (12 ounce) Ribeye Steaks
- 8 teaspoon(s) Olive Oil
- 2 tablespoon(s) Ben's Heffer Dust
- 2 tablespoon(s) Chef Greg's 4 Letter Rub
- 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.
Chef Pairings
Add some Smoked Scalloped Potatoes and finish off this meal with Smoked Apple Pie.