Delishing
Tri-Tip Skewers
If you love tri-tip but do not always want to commit to a whole roast, skewers are the weeknight-friendly answer. You get the same beefy flavor in bite-size pieces that cook fast, brown beautifully, and are easy for everyone to customize. This is also one of my favorite ways to keep dinner peaceful when the table has mixed preferences, because you can load one skewer with extra veggies, another extra beefy, and everyone wins.
The trick is treating tri-tip like what it is: a lean, flavorful cut that stays juicy when you keep the cubes evenly sized, grill over high heat, and pull them to your preferred doneness (medium-rare to medium is ideal for tri-tip). I also keep the marinade short on purpose. Longer soaks, especially with acidic marinades, can soften the surface of small cubes, and these are at their best when the outside sears and the inside stays tender.
This recipe walks you through a few details that make a big difference, like cutting across the grain for tenderness, choosing vegetables that finish in the same time as the beef, and using a simple two-zone setup so you can manage browning without overcooking. It also covers the skewer basics, including when to use metal skewers versus soaking wooden ones.
If you are cooking more tri-tip lately, you might also like my full tri-tip roast for weekends, or my go-to tri-tip marinade for bigger cuts.
Why it works
- Consistent cube size equals consistent doneness. Larger cubes stay juicy long enough to get real browning without drying out.
- Short marinade, big flavor. A quick, balanced marinade seasons the beef without making the surface mushy.
- High heat grilling. Hot grates give you char and caramelization fast, which is exactly what lean beef needs.
- Veggies threaded strategically. Pair quick-cooking vegetables with the beef, and keep watery vegetables a bit larger so they do not overcook before the meat is done.
Ingredient notes
Tri-tip
Look for a well-marbled tri-tip if you can. Even though it is considered a relatively lean cut, a little intramuscular fat makes skewers noticeably more forgiving. If you are unsure what you are looking at in the package, my guide on what tri-tip is can help.
Cube size
Cut the meat into 1 1/4-inch cubes. This is my sweet spot: small enough to cook quickly, big enough to stay juicy and not overcook while the outside browns.
Marinade
This recipe uses an olive oil, soy, garlic, and acid-based marinade. It is fast, classic, and plays nicely with vegetables. If you prefer something more Santa Maria inspired, you can also explore my tri-tip marinade and use it as a swap.
Vegetables
Bell peppers and red onion are ideal because they char quickly and taste sweeter as they grill. Zucchini works too, but keep the pieces thick so they do not turn limp.
Equipment
- Grill (gas or charcoal)
- Skewers (metal or wooden)
- Instant-read thermometer for nailing medium doneness
- Large bowl or zip-top bag for marinating
- Sharp knife and sturdy cutting board
- Tongs for turning skewers safely
Pro tips
- Soak wooden skewers. Give them at least 20 to 30 minutes in water so they do not burn on the grill.
- Do not cram the skewer. Leave a tiny bit of space between pieces so heat can circulate and the meat browns instead of steaming.
- Use a thermometer and pull early. For medium, aim to pull the beef around 135°F and let it rest a few minutes. The temperature will climb slightly.
- Two-zone heat helps. Keep one side of the grill very hot for searing, and a slightly cooler side in case the outside is browning too quickly.
- Slice and cube across the grain. Tri-tip has distinct grain direction, and cubing against the grain makes each bite more tender.
Substitutes
- No soy sauce: Use tamari (gluten-free) or coconut aminos for a slightly sweeter profile.
- No red wine vinegar: Swap in balsamic vinegar (sweeter) or fresh lemon juice (brighter).
- No honey: Brown sugar works, or omit it and add a pinch more salt to the marinade.
- Vegetable swaps: Mushrooms, thick-cut zucchini, cherry tomatoes (kept whole), or par-cooked baby potatoes.
Variations
- Garlic herb skewers: Add chopped rosemary or thyme to the marinade and finish with a squeeze of lemon.
- Spicy kebabs: Add 1 to 2 teaspoons of crushed red pepper flakes or a spoonful of chili garlic sauce.
- Teriyaki-ish: Add 1 teaspoon grated ginger and a little extra honey, then finish with sesame seeds.
- Santa Maria vibe: Season the finished skewers with a simple salt, pepper, and garlic blend and serve with pinquito beans. My Santa Maria pinquito beans are perfect here.
Serving ideas
- Serve with a big salad like my BBQ chicken salad style setup, but swap in sliced tri-tip skewer meat.
- Pair with grilled bread or a simple grain bowl with rice and veggies.
- Turn leftovers into a sandwich with melty cheese. If you love a hot, dip-able sandwich, my tri-tip French dip is great inspiration.
- For a cookout plate, add a side of grilled vegetable skewers if you are feeding a crowd and want extra produce on the table.
Storage
- Refrigerate: Remove meat and vegetables from skewers and store in an airtight container for up to 3 to 4 days.
- Freeze: Freeze cooked tri-tip pieces (off the skewer) for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm gently in a skillet with a splash of water or broth, just until heated through. Tri-tip dries out fast if you microwave it too long.
If you are working with tri-tip often, my how to freeze tri-tip guide is a helpful deep dive.
Common mistakes
- Cutting cubes too small. Tiny pieces overcook before they brown. Stick to about 1 1/4-inch cubes for juicy skewers.
- Marinating too long. With small cubes, long marination can make the surface texture a bit soft. Keep it around 30 to 60 minutes.
- Cooking to well-done. Tri-tip skewers are best at medium. Past that, the lean meat can taste dry.
- Mixing slow-cooking veggies with fast-cooking meat. If you want potatoes or carrots, par-cook them first so the beef does not overcook while you wait.
- Skipping the rest. Even a 5-minute rest helps the juices redistribute so each bite stays tender.
FAQ
Is tri-tip good for kabobs?
Yes. Tri-tip has great flavor, and when you cube it a bit larger and grill hot and fast, it stays juicy and tender.
What is the best size to cut tri-tip for skewers?
I recommend about 1 1/4-inch cubes. This size gives you enough time to brown the outside without drying out the center.
How long do tri-tip skewers take on the grill?
It depends on heat and cube size, but plan on roughly 8 to 12 minutes total, turning every couple of minutes, and pull at about 135°F for medium.
Can I prep skewers ahead of time?
You can cut the beef and vegetables and mix the marinade up to a day ahead. For the best texture, I like to marinate and assemble skewers closer to grilling time, then cook right away.
Can I cook these without a grill?
Yes. Use a very hot grill pan or cast iron skillet and cook in batches. You will not get the exact same smoky char, but you will still get great browning if the pan is properly preheated.
Recipe
Tri-Tip Skewers: Juicy, browned tri-tip kabobs with a short, flavor-packed marinade and quick-grilling vegetables. High heat, larger cubes, and a thermometer are the secrets here.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Servings: 4
- 1 1/2 pounds tri-tip steak, cut into 1 1/4-inch cubes
- 1/4 cup olive oil, plus more for grill grates
- 3 tablespoons soy sauce (or tamari)
- 2 tablespoons red wine vinegar (or lemon juice)
- 1 tablespoon honey (or brown sugar)
- 3 cloves garlic, finely minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 large red bell pepper, cut into 1 1/2-inch pieces
- 1 large green bell pepper, cut into 1 1/2-inch pieces
- 1 large red onion, cut into 1 1/2-inch chunks
- 1 medium zucchini, cut into thick half-moons (about 3/4-inch thick)
- 8 to 10 metal skewers, or 10 to 12 wooden skewers (soaked 20 to 30 minutes)
- Optional for serving: chopped parsley, lemon wedges
- Make the marinade: In a large bowl (or zip-top bag), whisk together olive oil, soy sauce, red wine vinegar, honey, garlic, salt, pepper, and smoked paprika.
- Marinate the beef: Add the tri-tip cubes and toss to coat. Cover and refrigerate for 30 to 60 minutes. If you are short on time, even 20 minutes helps.
- Prep the grill: Preheat a grill for high heat (about 450°F to 500°F). Clean the grates and lightly oil them.
- Assemble skewers: Thread marinated tri-tip cubes onto skewers, alternating with bell pepper, onion, and zucchini. Do not pack pieces too tightly.
- Grill: Place skewers over direct high heat. Grill 8 to 12 minutes total, turning every 2 to 3 minutes, until nicely browned and the beef reaches about 135°F for medium in the thickest cube.
- Rest: Transfer skewers to a platter and rest 5 minutes.
- Serve: Finish with parsley and lemon wedges if using. Serve hot.
- Doneness note: Tri-tip skewers are best at medium. If you prefer medium-well, pull closer to 145°F, but expect a slightly less juicy bite.
- Vegetable sizing: Keep vegetables roughly the same thickness as the meat cubes so everything finishes together.
- Food safety: Discard used marinade that touched raw beef. If you want a drizzle for serving, set aside a small portion of marinade before adding the meat.
