Grilled Tri-Trip Skewers [Marinated Beef Skewers]


Grilled three-pronged skewers are the best excuse to fire up the barbecue. These beef tenderloin skewers are marinated in a Worcestershire sauce and balsamic vinegar before being seared over high heat. This is a tender beef tri-tip done right. Learn how to do it right with our grill recipe.

Tri-tip steak skewers recipe

Grilled kebab skewers are a great option to have in your BBQ repertoire. They are fast, versatile and always a crowd puller.

While many people opt for chicken, veggies, or even fish, we use a nice tri-tip steak to cook our skewers. It tastes best with freshly marinated beef, but this recipe is also a great way to score leftover tri tips .

Why triple tip? Simply put, this piece of meat tastes fantastic. It’s tender, which makes it perfect for soaking up marinade, and its marbled contents make it look beautiful in high heat. Let’s take a look at everything you need to know to prepare the perfectly grilled tri-tip kabobs.

Tri-tip steak skewers recipe

What is the Tri Tip Steak?

The Beef Tri-Tip comes from the lower tip of the sirloin(or English) portion of the cow. It’s triangular in shape, which means it’s big enough for us to cut pieces for skewers.

It’s a tender, juicy steak that gained popularity in the 1950s when a California rancher was said to have cooked it whole instead of shredding it. Its tenderness makes it a definite piece for smoking and grilling.

Beef cuts cow chart
Tri-Tip comes from the tip of the lower loin near the cow’s groin

One of the best things about this cut is that it contains more protein than essential fat and calories. Tri-tip steaks and roasts have a high percentage of marbled fat, which adds to their juiciness. Marbled fat is also useful for making kebabs. The extra marbling creates a success that flows easily to the other components of your skewer.

The other reason it’s a great cut of meat for skewers is that it cooks quickly. This is something YOU want for your ingredients. Skewers are often prepared quickly and on a whim. You don’t want a piece of meat that takes forever to cook. Then YOU can just throw it on the grill and know that YOU don’t need any more time.

Tri-tip steak skewers recipe

Three-pronged skewer marinade

There are different methods of marinating meat, regardless of how you want to cook it. Skewers are no different. Also, the meat you use for kabobs own from marinating. This process is a great way to flavor meat by stirring the meat in different flavors over a period of time.

By the time you’re ready to cook it, the flavor and sometimes texture will have changed. It all depends on the marinade and the time you marinate the meat.

Typically, marinades differ depending on what flavor you’re trying to achieve. I love using Worcestershire sauce as a base for marinating almost anything. But that’s me, and that might not be your taste. The good thing about marinades is that you can modify them however you like.

If you’re looking for something salty and not too difficult, you can mix Worcestershire sauce(I told you it’s my favorite so I had to tell you about this recipe), soy sauce, balsamic vinegar, garlic, pepper and oil.

Times and temperatures

Tri-Tip should be grilled at 350°F to 450°F(176°C to 232°C) for 10 to 15 minutes, or until the internal temperature reaches 60°C(140°F). Turn the skewers a quarter turn every 3-4 minutes to ensure even cooking.

So grill three prong skewers

I also recommend marinating before grilling, it adds flavor and keeps things moist on the inside for those succulent bites.

Heat a small skillet over medium-low heat and add all the ingredients for the marinade, stirring continuously until combined and dissolved. Bring the mixture to a simmer and then remove from the heat. Allow the marinade to cool completely(this usually takes 20-30 minutes).

Add the tri-tip to a great pain and pour the marinade over it. Cover the container with plastic wrap(or use ziploc bags) and leave in the fridge for a few hours or even overnight. When ready, remove the meat from the refrigerator and pour in the remaining liquid.

Grilled Tri Prong Skewers

Grilled three-pronged skewers are the best excuse to fire up the barbecue. These beef tenderloin skewers are marinated in a Worcestershire sauce and balsamic vinegar before being seared over high heat. This is a tender beef tri-tip done right.
Appetizer course , dinner, main course
American cuisine , BBQ
Gluten free diet
Preparation time 2 hours
Cooking time 15 minutes
Total time 2 hours 15 minutes
Serving 4


  • Metal skewers


  • 2 pounds diced tri-tip steak
  • 2 large peppers chopped
  • 1 large turn onion chopped
  • 1 sliced ​​pumpkin
  • 8 cherry tomatoes


  • ¼ cup Worcestershire willow
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons soybeans
  • 2 table spoons of brown sugar
  • ¼ cup olive oil
  • 2 tablespoons minced garlic


  • Heat a small pan over medium-high heat. Add all the ingredients for the marinade and whisk together. Bring to a simmer, stirring constantly until the sugar dissolvers. Remove pan from stove and let cool.
  • Place the diced tri-tip steaks in a Ziploc brand bag. Pour into the marinade. Seal the bag and refrigerate for at least two hours or overnight.
  • Set the grill to medium-high or 350°F(176°C). Take the Tri-Tip out of the fridge and put on the skewers. Compare adding 4 or 5 cubes per skewer, with sliced ​​onions and peppers between each cube.
  • Place the skewers on the grill and brown with the lid open. Cook for a total of 10 to 15 minutes, turning a quarter every 3 minutes. Cook until the internal temperature of the meat is 60°C(140°F).
  • Remove the skewers from the grill. Store in foil and let stand for 10 minutes. Serve with your choice of garnish and condiments, two skewers per person.

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