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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