Grilled Meati™ Steak Kebobs

This is a perfect meal to play with flavors by incorporating your favorite, bold marinades for the vegetables and the kebobs. Cutting the Meati™ steak in quarters ensures it cooks evenly with the vegetables for a foolproof grilling experience. Serve over your favorite summer side dish like potato salad or fragrant rice along with a bright and cravable chimichurri that pairs perfectly with Meati™ steak.

Serves: 2 (yields 4 skewers)
Prep time
20 min
Cook time
35 min
Total time
55 min

For the Chimichurri

  • ½ c loosely packed cilantro, chopped fine
  • ½ c loosely packed parsley, chopped fine
  • 2 Tbsp red wine vinegar
  • 2 Tbsp light olive oil
  • 2 tsp kosher salt
  • 1 ½ teaspoons (1 large clove) garlic, minced
  • 1 tsp crushed red pepper flakes

To a small bowl, add all ingredients and whisk until incorporated. Keep refrigerated until ready to use.

For the Kebob Vegetables

  • ½ lb small red potatoes, boiled
  • 2 small zucchini, cut into 1-inch rounds
  • 2 small red bell peppers, cut into 1-inch pieces
  • 1 small red onion, quartered & cut into cut into 1-inch pieces
  • 2 tsp Italian dressing
  • 1 ½ tsp garlic powder
  • ¼ tsp kosher salt

To a medium mixing bowl add Kebob vegetables, Italian seasoning, garlic powder, and salt. Toss to combine and set aside.

For the Meati™ Steaks

  • 3 Meati™ Steaks, thawed.
  • 2 Tbsp Italian dressing
  • 4 12-inch skewers
  1. Cut Meati™ Steak into quarters.
  2. Place steaks in a bowl and toss with Italian dressing.

For Assembly & Grilling

  1. Preheat grill to medium heat.
  2. Build kebobs, alternating the vegetables with the Meati™ steak pieces.
  3. Place kebobs on the preheated grill and cook for 10-15 minutes, rotating every few minutes, until internal temperature reaches 165°F.
  4. Remove from grill and allow to rest for 30 seconds prior to serving or cutting.
  5. Spoon chimichurri on a platter and arrange Meati™ Steak kebobs on top. Serve with your favorite summer side dish like pasta salad or fragrant rice.
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