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Feb 7, 2012

Tri-Tip and Zucchini Skewers with Smoked Paprika AioliRecipe from Weber's On the Grill™: Steak & Sides by Jamie Purviance

Rating: 5 stars

1 Reviews

Grocery List

Fresh Produce

  • 0.125 oz fresh Italian parsley
  • 5 garlic cloves
  • 2 lemons
  • 3 zucchini, each about 8 oz

Meat / Poultry / Seafood

  • 1 lb beef tips (also called tri-tip)

Oil and Spices

  • 2 tbsp extra-virgin olive oil
  • 0.5 tsp freshly ground black pepper
  • 1.5 tsp kosher salt
  • 1 tbsp smoked paprika

Condiments

  • 1 cup mayonnaise

Special Equipment

  • 10 metal or bamboo skewers

Ingredients

Aioli

  • 1 cup mayonnaise
  • 3 tablespoons fresh lemon juice
  • 1½ tablespoons finely chopped fresh Italian parsley leaves
  • 5 large garlic cloves, minced
  • 2 teaspoons smoked paprika
  • ¼ teaspoon freshly ground black pepper

Skewers

  • 1 pound beef tips (also called tri-tip), cut into 1-inch chunks
  • 3 zucchini, cut crosswise into ½-inch-thick slices
  • 2 tablespoons extra-virgin olive oil
  • 1½ teaspoons kosher salt
  • 1 teaspoon smoked paprika
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. If using bamboo skewers, soak in water for at least 30 minutes.

  2. 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.)

  3. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  4. 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.

  5. 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.

1 Review

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

Mike I

Great recipie with a few changes

I have made this multiple times but my family really likes it when I replace the parsley with Cilantro and the lemon juice with lime juice. Together with some rice this makes a great meal and is quick and easy to make.

Type of Griller

Intermediate

Would you recommend this recipe? YES

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Tri-Tip and Zucchini Skewers with Smoked Paprika Aioli

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