Grilled Tri-Tip Kebabs
May 25, 2011
Grill? Check. Charcoal? Double check. A recipe to bring smiles top guests’ faces this Memorial Day weekend? Triple check. No Excuses BBQ brings together fruit, veggies and beef for some amazing triple delight kebabs.
Pigdog and I were at the lake today and I had a fresh pineapple that needed to be eaten. What better way than to combine it with some steak chunks and veggies on a skewer and grill it on Bubba Ho-Keg?
The steak was a tri-tip roast that was cut into (roughly) 1? cubes and marinated in a mixture of white wine, soy sauce, brown sugar, and Yoshida’s Gourmet sauce for about an hour before assembly. As you can see from the pictures, that roast made for a lot of colorful skewers.
To finish off the meal the kebabs were paired with some white rice (don’t see that here often; blame it on Pigdog) and a fresh jicama salad (julienned jicama, carrot, green bell pepper, red onion, green onion, and pineapple topped with some bottled sesame-ginger dressing).
For a meal that was pretty easy to prepare, it was incredibly satisfying. I’m pretty sure Pigdog was happy with it given the amount he ate and the noises he made all during the meal.
We won’t discuss the noises he made later in the evening after we were done playing pinochle…