back to recipes

Tri-tip Kabobs

Serves 8 to 10 as an appetizer, serves 4 as an entrée

Simple to prepare and nicely spiced, these can be served hot, or at room temperature.

2 lbs tri-tip steak, cut in one inch cubes
One 8 oz prepared Asian spicy oyster sauce
2 stalks green onion, very thinly sliced
6 inch long bamboo barbeque skewers, soaked in water for 20 minutes

In a mixing bowl, toss steak cubes with oyster sauce until well coated. Cover and refrigerate for 1-4 hours. Put 3 cubes of meat on each skewer, leaving an inch of space between each piece for even cooking. Preheat grill to 40º. Grill skewers for 5-6 minutes, turning frequently, until meat is medium rare. Arrange skewers on a platter and sprinkle with sliced green onions.