Grilled Tri-Tip Kabobs


  • 2 lbs tri-tip steak cubed
  • 2 large bell peppers chopped
  • 1 large red onion chopped
  • 1 zucchini sliced
  • 8 cherry tomatoes


  • ¼ cup Worcestershire sauce
  • 3 tbsp balsamic vinegar
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • ¼ cup olive oil
  • 2 tbsp garlic minced


  1. Heat a small pan over medium-low heat. Add all marinade ingredients and whisk to combine. Bring to a simmer and whisk continuously until sugar dissolves. Remove pan from heat and allow to cool.
  2. Place cubed tri-tip steaks in a Ziploc bag. Pour in marinade. Fasten bags and refrigerate for at least two hours, or overnight.
  3. Fire up grill to medium-high heat, or 350°F (176°C). Remove tri-tip from refrigerator and loads onto skewers. Aim to add 4 or 5 cubes per skewer, with sliced onions and bell peppers between each cube.
  4. Place skewers on grill and sear with lid open. Cook for a total of 10 to 15 minutes, turning a quarter every 3 minutes. Cook until the beef’s internal temperature is 140°F (60°C).
  5. Remove skewers from grill. Tent in aluminum foil and leave to rest for 10 minutes. Serve with your choice of garnish and seasoning, two skewers per person.

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