Ribeye Steaks and Seasoned Vegetable Kabobs

Ingredients

• 3 beef Ribeye Steaks Boneless, cut 1 inch thick (about 2 pounds)
• 6 small red potatoes, cut in half (about 1-1/2 to 2 ounces each)
• 2 tablespoons finely chopped fresh oregano
• 1 tablespoon minced garlic
• 1/2 teaspoon ground red pepper
• 2 tablespoons butter, melted
• 2 medium zucchini and/or yellow squash, cut in half lengthwise, then crosswise into 1-inch slices
• Salt and pepper