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Garlic Parmesan Tri-Tip Kabobs

Kabobs rock my world. They are fun to assemble, cook and eat. They can turn boring vegetables into a color pattern party. They are also ideal for getting those little helpers in the kitchen involved in assembly.

I love these Garlic Parmesan Tri-Tip Kabobs so very much because by turning a tri-tip steak into smaller morsels like this, you’ve now got greater surface area for flavoring and smoke penetration when grilling.

Cutco’s 6-3/4" Petite Carver works beautifully for cutting the tri-tip into 2x2-inch cubes. The sharp, Double-D® edge cuts easily through without tearing the meat. When cutting, make sure to cut against grain. It shortens the muscle fibers and gives you a better chew.

Skewering the meat.

If you want to do veggies, cut them into large chunks using a Vegetable Knife and add them into the marinade before the meat, and skewer on separate skewers.

The Vegetable Knife handles the prep work with ease.

Cook them on the grill while the tri-tip is searing so you are not overcooking them while trying to finish off the meat.

Making up kabobs is great for when you want to impress. I feel like they are beautiful all on their own and I love how you can make each one unique.

Bonus: The recipe for the beef kabobs is fairly simple.

Garlic Parmesan Tri-Tip Kabobs

Print Recipe



  • 2 1/2 to 3 pound tri-tip
  • 1/3 cup olive oil
  • 1-2 tablespoons of minced garlic
  • 1 tablespoon of sea salt
  • 1/8 cup shredded Parmesan cheese
  • 1 tablespoons pepper

Vegetables for skewers:

  • Mushrooms
  • Peppers
  • Zucchini
  • Onion
  • Eggplant


  1. Cutting against the grain, cut the tri-tip into 2x2-inch cubes. In a bowl combine olive oil, garlic, sea salt, Parmesan cheese and pepper. Toss the cubes of meat in the marinade and then skewer them. Allow a small gap between each piece of meat. Set smoker to a temp of 160-180 F for 1 hour. After they have had a smoke bath, finish them off by searing them at a high heat until they hit an internal temp of 140-145 F (or your desired finish temperature).
  2. Note: If you want to do veggies, add them into the marinade before the meat and skewer them on separate skewers. Cook them on the grill while the tri-tip is searing so you are not overcooking them while trying to finish off the meat.
  3. Great to serve on a bed of rice or as is.

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