Santa Maria Beef Kabobs

Santa Maria Beef Kabobs




TOTAL TIME: 1 Hr 15 Min

  • ½ (1 ½-2 lbs.) vacuum pack Crafted Creations Santa Maria Beef Half Tri-Tip
  • ½ yellow onion, cut into cubes
  • 1 yellow squash, cut into cubes
  • 1 red bell pepper, cut into cubes
  • 8 mushrooms, each cut in half
  • ¼ cup oil
  • 1 teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • 16 bamboo skewers 3 cups chopped romaine lettuce
  • 1 cup spring lettuce mix
  Citrus Champagne Vinaigrette
  • ¼ cup citrus-flavored champagne vinegar
  • ¼ teaspoon kosher salt
  • 1 tablespoon Dijon mustard
  • ⅛ teaspoon ground black pepper
  • ½ cup oil

Try our Santa Maria Beef Half Tri-Tip skewered with large pieces of red bell pepper, sweet onion, mushroom, garlic and summer squash. These delicious kabobs are grilled over hot coals and served with fresh romaine salad that is paired with a citrus-champagne vinaigrette.

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  1. Preheat outdoor grill over low heat.
  2. Soak bamboo skewers in water for 15 to 30 minutes to help prevent flare-up on the skewers.
  3. On a clean cutting board, slice the tri-tip into large, fairly equal size kabob pieces.
  4. In a mixing bowl, toss the onion, squash, bell pepper and mushroom in oil and season with salt and black pepper. Carefully begin threading the seasoned pieces of vegetables with tri-tip onto the skewers.
  5. Place on grill and cook for 20-25 minutes or until the internal temperature of the meat reaches 145-150°F.
  6. While kabobs are cooking, combine vinegar, salt, mustard and pepper in a blender. Blend well and slowly pour in the oil until thickening begins; toss with lettuces and serve with kabobs.

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