Garlic Parmesan Tri-Tip Kabobs
1662 days ago
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Kabobs rock my world. They are fun to assemble, cook and eat. They can turn boring vegetables into a color pattern party. They are also ideal for getting those little helpers in the kitchen involved in assembly.
I love these Garlic Parmesan Tri-Tip Kabobs so very much because by turning a tri-tip steak into smaller morsels like this, you’ve now got greater surface area for flavoring and smoke penetration when grilling.
Cutco’s 6-3/4" Petite Carver works beautifully for cutting the tri-tip into 2x2-inch cubes. The sharp, Double-D® edge cuts easily through without tearing the meat. When cutting, make sure to cut against grain. It shortens the muscle fibers and gives you a better chew.
If you want to do veggies, cut them into large chunks using a Vegetable Knife and add them into the marinade before the meat, and skewer on separate skewers.
Cook them on the grill while the tri-tip is searing so you are not overcooking them while trying to finish off the meat.
Making up kabobs is great for when you want to impress. I feel like they are beautiful all on their own and I love how you can make each one unique.
Bonus: The recipe for the beef kabobs is fairly simple.
Ingredients
Kabobs:
- 2 1/2 to 3 pound tri-tip
- 1/3 cup olive oil
- 1-2 tablespoons of minced garlic
- 1 tablespoon of sea salt
- 1/8 cup shredded Parmesan cheese
- 1 tablespoons pepper
Vegetables for skewers:
- Mushrooms
- Peppers
- Zucchini
- Onion
- Eggplant
Directions
- Cutting against the grain, cut the tri-tip into 2x2-inch cubes. In a bowl combine olive oil, garlic, sea salt, Parmesan cheese and pepper. Toss the cubes of meat in the marinade and then skewer them. Allow a small gap between each piece of meat. Set smoker to a temp of 160-180 F for 1 hour. After they have had a smoke bath, finish them off by searing them at a high heat until they hit an internal temp of 140-145 F (or your desired finish temperature).
- Note: If you want to do veggies, add them into the marinade before the meat and skewer them on separate skewers. Cook them on the grill while the tri-tip is searing so you are not overcooking them while trying to finish off the meat.
- Great to serve on a bed of rice or as is.
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