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Recipe From from Weber's On the Grill™: Steak & Sides by Jamie Purviance

Tri-Tip and Zucchini Kabobs with Smoked Paprika Aioli

  • People

    Serves 4

  • Prep Time

    20 min.

  • Grilling Time

    4 to 6 min.

People
Serves 4
Prep Time
20 min.
Grilling Time
4 to 6 min.

the Ingredients

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Aioli

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

Kabobs

  • 455 grams beef tips (also called tri-tip), cut into 2.5-centimeter chunks
  • 3 zucchini, cut crosswise into slices about 12 millimeters thick
  • 2 tablespoons extra-virgin olive oil
  • 1½ teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • ¼ teaspoon freshly ground black pepper

Special Equipment

  • 10 metal or bamboo skewers

Instructions

  • 01 If using bamboo skewers, soak them in water for at least 30 minutes.
  • 02 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.)
  • 03 Prepare the grill for direct cooking over medium heat (180° to 230°C).
  • 04 In a large bowl combine the kabob 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.
  • 05 Brush the cooking grates clean. Grill the tri-tip kabobs and zucchini kabobs over direct medium heat, with the lid closed, until the meat is nicely charred and the zucchini is 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.
Ingredients
Instructions

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