Tri-Tip and Zucchini Skewers with Smoked Paprika Aioli
- Serves4
- Prep time20 minutes
- Grilling time4 to 6 minutes
- Special equipment10 metal or bamboo skewers (if using bamboo, soak in water for at least 30 minutes)
- Rating
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- Fresh Produce
- 3medium zucchini
- 2lemons
- 5large garlic cloves
- 1/8oz fresh Italian parsley
- Meat / Poultry / Seafood
- 1pound beef tips (also called tri-tip)
- Oil and Spices
- 2tbsp extra-virgin olive oil
- 1tbsp smoked paprika
- 1-1/2tsp kosher salt
- 1/2tsp ground black pepper
- Condiments
- 1cup mayonnaise
- Special Equipment
- 10metal or bamboo skewers
Tri-Tip and Zucchini Skewers with Smoked Paprika Aioli
Recipe by Jamie Purviance
Recipe from Weber's On the Grillâ„¢: Steak & Sides
Featured on October 28, 2011
- Aioli
- 1cup mayonnaise
- 3tablespoons fresh lemon juice
- 1-1/2tablespoons finely chopped fresh Italian parsley leaves
- 5large garlic cloves, minced
- 2teaspoons smoked paprika
- 1/4teaspoon ground black pepper
- 1pound beef tips (also called tri-tip), cut into 1-inch chunks
- 3medium zucchini, cut crosswise into 1/2-inch-thick slices
- 2tablespoons extra-virgin olive oil
- 1-1/2teaspoons kosher salt
- 1teaspoon smoked paprika
- 1/4teaspoon ground black pepper
In a medium glass or stainless steel bowl whisk the aioli ingredients. Keep chilled until ready to use. (The aioli may be prepared one day in advance.)
Prepare the grill for direct cooking over medium heat (350° to 450°F).
In a large bowl combine the skewer ingredients and toss gently. Thread the steak and zucchini pieces on their own skewers, making sure to skewer the zucchini through the peel so that as much surface area as possible will be touching the grill. Do not crowd the ingredients.
Brush the cooking grates clean. Grill the steak kabobs over direct medium heat, with the lid closed as much as possible, until nicely charred, 4 to 6 minutes, turning once or twice (if flare-ups occur, move the kabobs temporarily over indirect heat). Grill the zucchini kabobs at the same time over direct medium heat until nicely charred and crisp-tender, 4 to 6 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the aioli.
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Nov 1, 2011
12:51 PM
Aaron S. says...
My family and I just finished this meal. All I can say is wow! Absolutely fantastic. My son said the aioli even makes zucchini taste good ;) I've tried lots of your recipes and this is one of my favorites so far. I will definitely make this regularly. The only thing I would recommend changing is halving the aioli recipe as it makes way too much for the amount of meat and zucchini listed.