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
Serving: 360g | Calories: 448kcal | Carbohydrates: 15g | Protein: 30g | Fat: 31.1g | Saturated Fat: 10.5g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 16.4g | Cholesterol: 89mg | Sodium: 625mg | Potassium: 825mg | Fiber: 2g | Sugar: 8g | Vitamin A: 11787IU | Vitamin C: 4096mg | Calcium: 1166mg | Iron: 5mg