GARLICKY RIBEYE STEAK KABOBS with roasted asparagus and potatoes


  • 2 lbs good quality steak cut into 1 1/2 inch pieces (I used ribeye)
  • 10 small button mushrooms
  • 1 large red onion cut into 1 inch pieces
  • 1 green bell pepper cut into 1 inch pieces
  • 2 medium size potatoes cut into 1 1/2 inch pieces
  • 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


  1. Combine the EVOO, salt, pepper, garlic, onion pocwder, chopped parsley, Worcestershire sauce and red pepper flakes and place into a heavy duty resealable bag then add in your steak and let marinade for 2 hours up to overnight
  2. In a well oiled hot pan lightly brown the potatoes on all sides then set aside
  3. Toss asparagus with salt, pepper and EVOO then grill for about 3-5 minutes
  4. Bring grill to medium heat and brush with EVOO
    Thread your steak, onion, pepper, potato alternately onto the skewers
    Grill for about 3 minutes on each side for medium well steak

Orange Creamsicle Moonshine

Sheet pan pork chops with multi colored potatoes & red onion !