Check out this recipe for Cherry Balsamic Ribeye Kabobs with Roasted Bacon Wrapped Corn…all cooked on the Grill Dome. Using ribeye for your protein in this recipe knocks these kabobs out of the ballpark, not to mention how amazing bacon wrapped corn on the cob is! Recipe and video below. Enjoy!
Cherry Balsamic Marinade and Glaze Ingredients:
12-15 fresh cherries (about 1.5 cups worth…), pitted and halved
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 cup red wine
3 cloves garlic
Blend all ingredients in blender or food processor. Pour over steak and marinate for at least a few hours, but preferably overnight (the longer…the more flavorful…). After the steak has marinated, remove from the marinade then transfer the remaining marinade to a small sauce pan. Bring to a light boil then reduce heat and simmer for 15-20 minutes. This will thicken the marinade into a glaze that will be used to baste the skewers during the cook.
Roasted Bacon Wrapped Corn Ingredients:
4-6 ears of corn (in the husk)
1 package bacon
After soaking the ears of corn for an hour or so, shuck the corn while leaving the husk intact. Wrap the corn with a piece of bacon then pull the husk back up and tie it off. Preheat the Grill Dome over direct heat to somewhere between 425° – 450°. Grill corn over direct heat for 7-8 min per side, until both sides have a nice char.
Ribeye Skewer Ingredients:
1.5 – 2 lbs of ribeye steaks, cut into chunks
2 green bell peppers
1 sweet onion
1 package grape tomatoes
Salt/Pepper
Alternate the steak and veggies on your skewers (I prefer stainless steel skewers as they don’t burn and don’t stick to the food…). Dust with just a bit of salt and pepper.
Grill skewers for 3-4 min per side over the same direct heat as the corn. Once flipped, baste with some of the cherry balsamic glaze. Serve immediately w/ the corn and enjoy!