These marinated tri-tip kabobs with garlic yogurt sauce don’t need much of an intro—just fire, flavor, and a dip that earns its place on the plate. I like to tuck everything into warm pita and let it all mingle together for the perfect bite.
Load it up: tri-tip kabobs, garlicky yogurt, and warm pita pockets
These tri-tip kabobs are my favorite way to pull together a mix of protein and veggies into one easy-to-serve portion. So many skewer combinations, while colorful and appealing, include ingredients that cook at different rates—leaving you with bites that are either underdone or over. I’m usually a fan of keeping skewers to just one ingredient, but I make an exception when everything can cook evenly.
These beef kabobs, with juicy, tender steak, crisp-tender peppers and mushrooms, and bursting tomatoes, are one of those exceptions. The marinade wakes up the steak and helps it grab just enough char, and it’s that extra step that makes these worth throwing on the grill.
Tucking the grilled tri-tip and charred veggies into warm pita bread is the best ending I can think of.
Why these tri-tip kabobs work better than most
A lot of kabob recipes look great but fall apart when it’s time to eat—either the meat’s chewy, the vegetables are mushy, or both. This one avoids all that by using tri-tip, which holds its shape and stays tender without needing a long marinade. The mix of vegetables actually grills at the same pace as the beef, so you’re not picking around undercooked onion or overdone peppers.
And the garlic yogurt sauce isn’t just for dipping—it cools everything down and gives each bite a creamy finish that cuts through the grill flavor. Everything ends up in a pita anyway, so it’s all meant to go together.
Why I love this recipe
- Tri-tip stays tender and flavorful without a long marinade.
- Everything cooks evenly—no guessing or babysitting.
- It all lands in a warm pita with sauce, which is exactly how I want to eat it.
What you’ll need to make these tri-tip kabobs
Simple ingredients— a mix of pantry staples, fresh vegetables, and a cut of beef that handles the grill like a pro.
- Tri-tip roast – cut into thick chunks so it grills fast but stays juicy.
- Olive oil, soy sauce, lemon juice, balsamic vinegar, and honey – the marinade base that adds richness, acid, and a touch of sweetness.
- Garlic – minced and used in both the marinade and the yogurt sauce.
- Cumin, oregano, and smoked paprika – seasoning that gives the beef its edge without overpowering it.
- Black pepper – freshly ground makes a difference.
- Red onion, white button mushrooms, bell peppers, and cherry tomatoes – all sturdy enough to skewer and grill without falling apart.
- Kosher salt – added at the end to finish everything off.
- Greek yogurt, lemon juice, garlic, parsley, and salt – stirred together for the garlicky yogurt sauce.
- Pita bread – warmed on the grill and ready to wrap it all up.
How to make these tri-tip kabobs with garlic yogurt sauce
Find the complete printable recipe with measurements in the recipe card at the bottom of the post.
- Step One (make the marinade)
Grab a medium bowl and whisk together the olive oil, soy sauce, lemon juice, balsamic vinegar, honey, garlic, cumin, oregano, smoked paprika, and black pepper. No need to overthink it—just get everything mixed well so it clings to the beef. - Step Two (marinate the tri-tip)
Toss the tri-tip chunks right into the bowl. Make sure every piece is coated, then cover it up and let it hang out in the fridge for at least an hour. You can leave it up to 8 hours if you’re planning ahead. - Step Three (prep the grill + skewers)
If you’re using wooden skewers, go ahead and soak them in water now—30 minutes does the trick. Then fire up the grill to medium-high heat (about 400°F / 200°C) so it’s ready when you are. - Step Four (build the kabobs)
Thread the marinated beef, mushrooms, peppers, red onion, and cherry tomatoes onto the skewers however you like. Just make sure they’re packed snug but not crammed. Toss any leftover marinade—you won’t need it. - Step Five (grill time)
Get the kabobs on the grill and cook for about 10 to 14 minutes, turning now and then. You’re looking for a little char, juicy steak, and vegetables that are cooked but still holding their shape. - Step Six (make the sauce)
While the kabobs do their thing, stir together the Greek yogurt, lemon juice, garlic, parsley, and salt in a small bowl. It’s thick, cool, and just the right match for everything coming off the grill. - Step Seven (serve it up)
Pile the grilled meat and veggies into warm pita and spoon on the yogurt sauce—or keep it on the side for dipping. Either way, you’re set.
Tips for making tri-tip kabobs
This one’s not complicated, but a few small details will make it come out just right.
- Cut the tri-tip evenly so everything cooks at the same pace. I aim for about 1¼-inch cubes.
- Use a hot grill. You want a good sear on the meat without overcooking the vegetables.
- Strain the lemon juice for the yogurt sauce if you don’t want bits of pulp in there.
- If you’re using metal skewers, skip the soaking step and go straight to threading.
- Don’t skip the rest time—let the kabobs sit for a few minutes off the grill so the juices stay in the meat.
- I like serving these with something fresh—Greek pasta salad, cucumber feta salad, or my whipped feta roasted garlic dip with honey.
- Throw the pita on the grill for 30 seconds to warm it up and pick up a little char—it makes a difference.
- If you want to tackle making pita bread from scratch, this pita bread recipe from King Arthur Baking is a solid place to start.
- The marinade can be made up to 5 days in advance and stored in the fridge until you’re ready to use it.
- If you’re not into yogurt sauce, make a batch of my hummus instead.
Storing and reheating leftover tri-tip kabobs
These hold up well if you’ve got extras—just break them down and store everything separately when you can.
- Pull the meat and vegetables off the skewers before refrigerating. It makes reheating easier and more even.
- Store the yogurt sauce in its own container, tightly sealed, for up to 3 days.
- The yogurt sauce can also be frozen, but the texture will change a bit once thawed—give it a good stir and it’ll still work fine for dipping.
- Reheat the kabob pieces in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through.
- The pita can be wrapped in foil and warmed in the oven, or tossed back on the grill for a few seconds.
- Freezing isn’t ideal for the vegetables (especially the tomatoes and mushrooms), but the cooked tri-tip can be frozen in an airtight container for up to 2 months.
Frequently Asked Questions
- Can I use a different cut of beef if I don’t have tri-tip? Yes—sirloin or flat iron steak are both good options. Just go for a cut that stays tender over high heat and doesn’t need hours to break down.
- What if I don’t have a grill? A grill pan works great—just oil it lightly and cook the kabobs over medium-high heat, turning every few minutes. You can also broil them: position a rack about 5–6 inches from the heat, and broil for 8 to 10 minutes, flipping once.
- Is the yogurt sauce optional? Technically yes, but it’s doing a lot more than just sitting on the side. The cool, garlicky sauce is what ties the grilled beef and vegetables together, especially when you’re stuffing it all into pita.
- How do I know when the beef is done without a thermometer? For medium-rare, the beef should feel soft and springy when pressed. Medium will be firmer but still give a little. Either way, let the kabobs rest for about 5 minutes after grilling—they’ll finish cooking off the heat.
- Can I use other vegetables on the skewers? Yes. Zucchini, eggplant, even chunks of fennel work—just cut everything to about the same size so it grills evenly.
- Can I prep these ahead of time? You can marinate the beef the night before or freeze it in the marinade if you’re planning further ahead. Just thaw overnight in the fridge, then skewer and grill.
More summer grilling recipes
If the grill’s already on, might as well make room for these.
- Grilled Curried Yogurt Chicken Thighs – Tangy, spiced, and great with rice or flatbread.
- Grilled Broccoli Salad – Smoky, crunchy, and holds up on the plate.
- Grilled Butterflied Leg of Lamb with Marinade – Big flavor, easy to slice and serve.
- Grilled Glazed Pineapple – Serve with vanilla ice cream.
- Grilled Spicy Honey Garlic Chicken – Sweet heat and charred edges—fast favorite.
- Best Grilled Chicken – Juicy, simple, and always delivers.
- Juicy Grilled Pork Chops with Spicy Peach Glaze – Sticky glaze, tender inside, hits both sweet and spicy.
- Baked BBQ Chicken Skewers – Same skewered energy, no grill needed.
- Grilled Turmeric Lemon-Lime Chicken – Citrously delicous.
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Marinated Tri-Tip Kabobs with Garlic Yogurt Sauce
These grilled tri-tip kabobs are packed with juicy steak, vegetables that cook evenly, and a garlicky yogurt sauce that pulls everything together. Serve it all tucked into warm pita for a grilled dinner that’s full of flavor and easy to pull off.
Servings: 4
Calories: 448kcal
Equipment
- measuring cups and spoons For accurate ingredients.
- mixing bowls For whisking the marinade and the yogurt sauce.
- skewers Soak wooden ones in water 30 minutes before grilling or use metal ones.
- Knife To prep meat and veggies.
Ingredients
Marinade:
- 3 tbsps. (45 ml) olive oil
- 2 tbsps. (30 ml) low-sodium soy sauce
- 1 tbsp. (15 ml) frresh lemon juice
- 1 tbsp. (15 ml) balsamic vinegar
- 1 tbsp. (15 ml) honey
- 2 large cloves garlic minced
- ½ tsp. ground cumin
- ½ tsp. dried oregano leaves
- ½ tsp. smoked paprika
- 1 tsp. black pepper
Kabobs:
- 1 lb. (450 g) tri-tip roast trimmed and cut into 1¼-inch (3 cm) cubes
- 16 white button mushrooms
- 1-2 large bell peppers cut into 1-inch (2.5 cm) pieces
- 1 medium red onion cut into 1-inch (2.5 cm) pieces
- 8-10 cherry tomatoes
- kosher salt for finishing
Garlic Yogurt Sauce:
- ¾ cup (180 g) Greek yogurt (full-fat for the best flavor)
- 2 tbsps. (30 ml) fresh lemon juice
- 2 cloves garlic minced
- 2 tbsps. (5 g) fresh parsley finely minced
- 1/2 tsp. table salt
Assembly:
- pita bread (optional)
Instructions
- In a medium bowl, whisk together the olive oil, soy sauce, lemon juice, balsamic vinegar, honey, garlic, cumin, oregano, paprika, and black pepper.3 tbsps. (45 ml) olive oil, 2 tbsps. (30 ml) low-sodium soy sauce, 1 tbsp. (15 ml) frresh lemon juice, 1 tbsp. (15 ml) balsamic vinegar, 1 tbsp. (15 ml) honey, 2 large cloves garlic, ½ tsp. ground cumin, ½ tsp. dried oregano leaves, ½ tsp. smoked paprika, 1 tsp. black pepper
- Add the cubed tri-tip to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, or up to 8 hours.1 lb. (450 g) tri-tip roast
- While the beef marinates, soak wooden skewers in water for at least 30 minutes if using.
- Preheat the grill to medium-high heat (about 400°F / 200°C).
- Thread the marinated tri-tip, mushrooms, bell peppers, red onion, and cherry tomatoes onto skewers, alternating ingredients. Discard any remaining marinade.16 white button mushrooms, 1-2 large bell peppers, 1 medium red onion, 8-10 cherry tomatoes
- Grill the kabobs for about 10–14 minutes, turning occasionally, until the beef is cooked to your preferred doneness and the vegetables are slightly charred and tender. Salt to taste.kosher salt
- While the kabobs cook, make the yogurt sauce: In a small bowl, stir together the Greek yogurt, lemon juice, garlic, parsley, and salt until smooth.¾ cup (180 g) Greek yogurt, 2 tbsps. (30 ml) fresh lemon juice, 2 cloves garlic, 2 tbsps. (5 g) fresh parsley, 1/2 tsp. table salt
- Serve the kabobs hot with the garlic yogurt sauce on the side or tucked into warm pita bread.pita bread
Notes
- The marinade can be made up to 5 days ahead and stored in the fridge.
- You can freeze the beef cubes in the marinade for up to 1 month. Thaw overnight in the fridge before grilling.
- Leftover kabob ingredients should be removed from the skewers before storing.
- The yogurt sauce can be frozen, but the texture may change slightly. Stir well after thawing.
- Don’t skip warming the pita—throw it on the grill for 30 seconds to bring it back to life.
- Nutrition information is estimated per serving and does not include pita bread, since it’s optional.
- Marinade values are calculated assuming approximately 25% absorption during cooking. Remaining marinade is discarded and not included in nutrition.
Nutrition
Nutrition Facts
Marinated Tri-Tip Kabobs with Garlic Yogurt Sauce
Amount Per Serving (360 g)
Calories 448
Calories from Fat 280
% Daily Value*
Fat 31.1g48%
Saturated Fat 10.5g66%
Polyunsaturated Fat 1.8g
Monounsaturated Fat 16.4g
Cholesterol 89mg30%
Sodium 625mg27%
Potassium 825mg24%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 8g9%
Protein 30g60%
Vitamin A 11787IU236%
Vitamin C 4096mg4965%
Calcium 1166mg117%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made these Tri-Tip Kabobs? I’d love to hear how they turned out — leave a comment below and let me know.
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Geoff Wills says
My guests declared this as the best meal I have cooked.
I love the detail in the recipe and the printable Recipe Card.
Great work whoever created and published this recipe.
Cathy Pollak says
Well thank you, I’m glad you enjoyed it. It’s one of my favorites too.
James says
Bookmarking this one so I can find it easily again! I made it last summer for a family gathering and it was a big hit. Tri tip isn’t widely available where I am, but I found direct from (organic) farm supplier who offers a wider variety of cuts than most grocery stores, including tri-tip. Must order more so I can make this again!