Grilled Ribeye Steak Kabobs with Chimichurri Sauce Recipe

Grilled Ribeye Steak Kabobs are a delicious, crowd-pleasing meal—ideal for an easy dinner for two or for feeding a group at a summer barbecue.

Chunks of ribeye are skewered with colorful vegetables, creating bright, satisfying kabobs. A flavorful chimichurri sauce doubles as a quick marinade and a finishing sauce for an extra punch of herb and garlic flavor.

Thank you to California Beef Council for sponsoring this post.

Kabobs are one of the easiest, most versatile dishes to cook on the grill. They let you build an entire meal on a stick and scale the quantity to match your crowd. Make 4–6 skewers for a simple dinner for two, or grill a couple dozen for a larger gathering.

This recipe yields 8 generous kabobs, which is perfect for a family of four. If you’re serving two people, halve the recipe; for 8–10 guests, double it. After a brief 30-minute marinade, you can prep, grill, and serve these kabobs in under an hour. They also hold up well to light make-ahead prep and are gluten-free, dairy-free, and low-carb—great for a keto-friendly option.

Step by step instructions

1. Marinate the steak. Cut the ribeye into 1-inch cubes and toss with chimichurri sauce. Marinate for at least 30 minutes and up to 4 hours in the refrigerator.
2. Prepare the vegetables. While the steak marinates, cut red onion and bell pepper into roughly 1-inch pieces. Cherry tomatoes can be left whole. Use a mix of bell pepper colors for the most appealing presentation.
3. Assemble the kabobs. Thread the marinated steak, onion, bell pepper, and cherry tomatoes onto skewers. If you use wooden skewers, soak them for at least 30 minutes to prevent burning on the grill.
4. Grill the kabobs. Preheat the grill to medium-high (about 400–450°F). Grill the kabobs 4–5 minutes per side for medium-rare, turning once, until they reach your preferred doneness.
5. Rest and finish. Remove the kabobs from the grill, tent loosely with foil, and rest for 5 minutes. Drizzle with additional chimichurri before serving.

What kind of steak should you use?

This recipe uses ribeye for its marbling and rich flavor; the fat keeps the meat juicy on the grill. If you prefer a leaner cut, top sirloin or New York strip work well too. Whichever cut you choose, cut the steak into uniform 1-inch cubes so every piece cooks evenly and finishes at the same temperature.

How long should you grill them?

Grill time depends on the size of your cubes and your desired level of doneness. As a guideline:

• Medium-rare to medium: 4–5 minutes per side (8–10 minutes total)
• Medium-well to well done: 6–7 minutes per side (12–14 minutes total)

Use an instant-read thermometer inserted into the center of a steak piece: 135°F for medium-rare, 145°F for medium, and around 155°F for well done. Always let the meat rest briefly after grilling so juices redistribute.

Can you cook them in the oven?

Yes. Preheat the oven to 400°F, arrange the skewers on a baking sheet, and roast for about 5 minutes. Flip and roast another 5 minutes. While you’ll miss the smoky grill flavor, the oven method cooks the steak through quickly and works well when outdoor grilling isn’t an option. You can also use an indoor grill or a grill pan over medium-high heat.

Can you prep them ahead of time?

You can assemble the kabobs up to 4 hours ahead. Avoid marinating the steak for longer than 4 hours, as extended marinating can negatively affect the meat’s texture. Keep assembled kabobs refrigerated until ready to grill.

What to serve with them

Steak kabobs pair nicely with many side dishes. Popular options include baked potatoes, grilled vegetables, pasta salads, and fresh green salads. Try:

1. Broccoli salad
2. Crab fries or a crispy fry side
3. Creamed corn made in a slow cooker
4. Bacon, tomato & avocado pasta salad
5. Roasted cauliflower salad
6. Watermelon and feta salad
7. Cheddar ranch potato salad
8. Grilled Brussels sprouts with lemon and Parmesan

More steak recipes to try

If you enjoy these kabobs, other beef dishes to explore include peppercorn-crusted New York strip, chipotle carne asada for tacos, fresh steak salads, rosemary garlic sous vide steak, or a well-seasoned tri tip with marinade. All make excellent additions to a backyard grilling menu.