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Tri-Tip and Zucchini Kabobs with Smoked Paprika Aioli

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

Fuel Type:

  • People

    Serves 4

  • Grilling Time

    4 to 6 mins

  • Prep Time

    20 mins

Ingredients
Instructions

the Ingredients

20151023095406 Otgs Redmeat 25

Aioli

  • 1 cup 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

  • 1 pound beef tips (also called tri-tip), cut into 1-inch chunks
  • 3 zucchini, cut crosswise into slices about ½ inch 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

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Instructions

  • If using bamboo skewers, soak them in water for at least 30 minutes.
  • 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.)

    Related Grill Skills

    Chopping Parsley
    Mincing Garlic
  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • 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.
  • 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.
    Brush the cooking grates clean. Grill the tri-tip kabobs and zucchini kabobs over 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.

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