Garlic Parmesan Tri-Tip Kabobs

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  • 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.