Grilled Tri-Tip Steak Shish Kebabs



¼ cup olive oil, plus additional for basting

¼ cup Worcestershire

3 tablespoons balsamic vinegar

2 tablespoons soy sauce

2 tablespoons brown sugar

1-2 tablespoons garlic, minced

Fresh ground peppercorn, to taste


2 pounds tri-tip, trimmed and cubed

1-2 red onions, chopped

2 large bell peppers, chopped

Several white button mushrooms, rinsed and stems removed

4 cobs of corn, each chopped into 6 rounds

Kosher salt and fresh ground peppercorn, to taste

Fresh parsley and green onion, chopped, to garnish


6-8 12-18" bamboo skemphasized textewers, soaked in water for 30 minutes before grilling


  • Whisk together all marinade ingredients and bring to a simmer in pan until sugar dissolved. Let the sauce cool entirely.
  • Place steaks in a ziplock bag and pour marinade over the steaks. Press all air from the ziplock bag and refrigerate from 4 hours up to overnight
  • Remove marinated beef from refrigerator, discard the marinade and preheat grill to medium-high heat at least 20 minutes prior to cooking.
  • Load individual skewers with marinated steak and prepared vegetables.
  • Place skewers over the hottest grill grates, searing the kabobs with grill lid open, turning the skewers a quarter turn every 2-3 minutes, until internal temperature of the steak reaches 140F.
  • Remove skewers from grill and place under tin foil tent for 5 minutes.
  • To plate, garnish with chopped parsley and green onion. Season additionally to taste. Serve.

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