Chicken & Meat

GARLICKY RIBEYE STEAK KABOBS with roasted asparagus and potatoes .


2 lbs smart quality cut of meat turn over one 1/2 in. items (I used ribeye)
10 small button mushrooms
1 massive Spanish onion turn over one in. items
1 inexperienced bell pepper dig one in. items
2 medium size potatoes dig one 1/2 in. items
1 bunch of asparagus
5 TBSP minced garlic
1/2 tsp salt

1 tsp black pepper
1 tsp onion powder
1 tsp Worcestershire sauce
1/4 cup EVOO
2 TBSP chopped parsley
Pinch of red pepper flakes


Combine the EVOO, salt, pepper, garlic, onion pocwder, shredded parsley, Worcester sauce and red pepper flakes and place into an important duty resealable bag then add in your cut and let marinade for two hours up to nightlong

In a well oiled hot pan gently brown the potatoes on all sides then put aside
Toss asparagus with salt, pepper and EVOO then grill for concerning 3-5 minutes
Bring grill to medium heat and brush with EVOO.

Thread your cut, onion, pepper, potato alternately onto the skewers
Grill for concerning three minutes on both sides for medium well cut

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