INGREDIENTS
- 1 Tri-Tip Steak (approx 1kg)
- 1 green pepper* 2 red, yellow or orange peppers (eat with the rainbow!)*
- 1 onion*
- 2 zucchinis*
- 3-4 tbs greek seasoning (whichever brand is your favourite)
- 1 tbs garlic powder
- 3-4 tbs olive oil
- Bamboo skewers
*These are the veggies that I used, however can use whatever are your favourite for kabobs.
INSTRUCTIONS
Cut the steak and veggies into cubes, about 1 1/2 x 1 1/2 inches. If your veggies don’t chop like that (for instance, zucchini) cut them into slices about 1/4 inch thick. Place all of your chopped meat and veggies into a large bowl or container and toss with the greek seasoning, garlic powder and olive oil. Combine thoroughly until everything is coated in the seasoning. Marinate for one hour.
Preheat your barbecue to about 425F (medium-high heat). Meanwhile, start assembling your kabobs.
Take one skewer and start by placing a sturdy piece of pepper on the end (these move the least so help to keep everything in place), then start layering your kabob by alternating each of your veggies and meat. Make the skewers as long as you like, or as long as your skewer will allow. Shorter skewers will mean more skewers, longer will mean more on one skewer but fewer skewers in number – honestly, it’s personal preference.
Once all of your skewers are assembled, place them on the barbecue. Sear 2-3 minutes a side or until the internal temperature of the meat reaches 120F (medium-rare). Remove from the barbecue and set aside to rest for 5 mins for them to reabsorb the juices.
Serve immediately as is or take them off the skewers if you prefer.
Serves 8-10.
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Recipe created by: Wine, Food & Friends