Okay, so I’ve been wanting to make kabobs for a while, and I kept seeing tri-tip mentioned as a good cut for it. I finally decided to give it a shot. I’m no expert, but here’s how it went down.
Getting Started
First, I grabbed a tri-tip roast from the store. It was about 2 pounds, I think? I honestly just picked one that looked good – not too much fat, but enough to keep it juicy.
Then I whipped up a marinade. I’m a big fan of simple stuff, so I mixed together some olive oil, soy sauce, Worcestershire sauce, garlic powder, onion powder, black pepper, and a little bit of brown sugar. I’m not big on measuring, I just threw it all in a bowl and stirred until it looked right.
Prepping the Meat
Next, I trimmed some of the excess fat off the tri-tip. I didn’t go crazy, just got rid of the really thick pieces. Then I cut the roast into cubes, maybe 1.5 inches or so? Again, I wasn’t super precise, just aimed for bite-sized pieces.
I tossed the tri-tip cubes into a big Ziploc bag and poured in the marinade. I made sure everything was nicely coated, then sealed the bag and stuck it in the fridge. I let it marinate for about 4 hours. I’ve heard you can do it overnight, but I was impatient.
Grilling Time!
When it was time to grill, First I prepare some vegetables such as small tomatoes, peppers, onions, etc., and put them together with a skewer.
I preheated my grill to medium-high heat. While it was heating up, I took the tri-tip out of the fridge and let it sit at room temperature for about 20 minutes. I don’t know if it makes a huge difference, but I’ve heard it helps it cook more evenly.
I threaded the tri-tip cubes onto skewers. I have some metal ones, but you could use wooden ones too (just soak them in water first so they don’t burn).I alternated the meat and vegetables, and did not packed them too tightly.
I placed the skewers on the hot grill and cooked them for about 8-10 minutes, turning them every few minutes. I was going for medium-rare, so I used a meat thermometer to check the internal temperature – around 135°F. I just kept turning them untill the outside had a good color.
The Result
I pulled the kabobs off the grill and let them rest for a few minutes before serving. Honestly, they turned out pretty darn good! The tri-tip was tender and flavorful, and the marinade gave it a nice kick. Will definitely be making these again!
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