Spice Rubbed Rib Eye Kabobs with Salsa Verde
Transform your grilling game with these Spice Rubbed Rib Eye Kabobs with Salsa Verde—a feast for both the eyes and the palate. Tender rib eye steak cubes are coated in a smoky, zesty spice rub featuring paprika, cumin, and a hint of cayenne, then skewered alongside vibrant red and green bell peppers and sweet red onion. Perfectly charred on the grill, these kabobs are served with a garlicky, herbaceous salsa verde made from fresh parsley, cilantro, and a pop of tangy capers. This quick and easy recipe, ready in under 40 minutes, is ideal for summer cookouts or a fast weeknight dinner. Packed with bold flavors and vibrant colors, these kabobs are a surefire hit for anyone craving something fresh, smoky, and utterly delicious. Serve them with your favorite side and let the salsa verde take the spotlight!
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Recipe Information
Ingredients
- 1 pound rib eye steak
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.25 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large red onion
- 0.5 cup fresh parsley
- 0.5 cup fresh cilantro
- 1 tablespoon capers
- 1 tablespoon fresh lemon juice
- 1 clove garlic
- 0.25 teaspoon red chili flakes
- 0.25 cup extra virgin olive oil
- 8 pieces skewers
Instructions
Cut the rib eye steak into 1 ½-inch cubes. Place them in a large bowl and drizzle with olive oil.
In a small bowl, combine paprika, ground cumin, garlic powder, cayenne pepper, kosher salt, and black pepper to make the spice rub. Sprinkle the rub evenly over the steak cubes and toss to coat thoroughly. Set aside to marinate for 15 minutes.
While the steak marinates, cut the red bell pepper, green bell pepper, and red onion into similar 1 ½-inch pieces for even cooking.
If using wooden skewers, soak them in water for at least 10 minutes to prevent burning on the grill.
Assemble the kabobs by alternating pieces of seasoned steak, red bell pepper, green bell pepper, and red onion on skewers. Repeat until ingredients are used up.
Preheat the grill to medium-high heat. Oil the grates lightly to prevent sticking.
Grill the kabobs for 8-10 minutes, turning occasionally, until the steak reaches your desired level of doneness and the vegetables are lightly charred.
While the kabobs cook, prepare the salsa verde. In a food processor, combine parsley, cilantro, capers, lemon juice, garlic, and red chili flakes. Pulse until finely chopped. Drizzle in the extra virgin olive oil while the processor runs until the mixture is smooth and emulsified.
Remove the kabobs from the grill and allow them to rest for 5 minutes before serving.
Serve the kabobs with a generous drizzle of salsa verde on top, or provide the salsa verde on the side for dipping.
Nutrition Facts
Calories |
3170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.0 g | 273% | |
| Saturated Fat | 59.0 g | 295% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 4688 mg | 204% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 33.1 g | ||
| Protein | 247.7 g | 495% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 355 mg | 27% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 4592 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
