Beef · 30 min
Ribeye Steak, Grape Tomato & Mushroom Kebabs
- 30 min
- 2–6 servings
- 743 kcal / serving
A beefy kebab with bright tomato and mushroom notes, finished with parsley and a garlicky, tangy marinade. It sears quickly on the grill or skillet, making it a reliable weeknight option.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 clovesgarlic
- ½ pintgrape tomatoes
- ½ small bunchItalian (flat-leaf) parsley
- ½ mediumred onion
- ¾ lbribeye steak
- ¼ lbwhite mushrooms
- red onions
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, red wine vinegar, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · grill pan, outdoor grill, or skillet · measuring spoons · metal or wooden skewers (optional) · mixing bowls · salad spinner (optional) · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 2 clovesgarlic
- ½ pintgrape tomatoes
- ½ small bunchItalian (flat-leaf) parsley
- ½ mediumred onion
- ¼ lbwhite mushrooms
- red onions
Meat & seafood
- ¾ lbribeye steak
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| garlic | 2 cloves | 4 cloves | 6 cloves |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| ribeye steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| white mushrooms | ¼ lb | ½ lb | ¾ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Peel and mince the garlic. Rinse the parsley, pat dry, strip leaves from the stems, and mince the leaves.
- In a large bowl, whisk together the minced garlic, half of the parsley, olive oil, vinegar, Dijon, salt, and pepper.
- Cut the ribeye into cubes and transfer them to the bowl with the marinade, tossing to coat.
- Wash the grape tomatoes and mushrooms; halve the mushrooms. Peel the onion and cut into chunks, then add both to the marinade and toss to coat the beef and vegetables.
- Heat a grill pan, outdoor grill, or skillet over medium-high heat.
- Thread the steak and vegetables onto six skewers, or cook the pieces directly on the grill/skillet without skewers.
- Cook the kebabs in batches, about 3–5 minutes per side, until the steak is browned and the vegetables are tender. Transfer to a plate and repeat with any remaining kebabs, then sprinkle with the remaining parsley and serve.
Two tips
- Make ahead: marinate up to 2 hours in the fridge for more flavor.
- Serving idea: serve with crusty bread or a simple green salad on the side using pantry staples.
Nutrition per serving
- Calories
- 743 kcal
- Protein
- 37 g
- Carbs
- 12 g
- Fat
- 62 g
- Fiber
- 3 g
- Sodium
- 107 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.