Grilled Tri Tip Kebab Recipe

Makes 8-10 skewers

1 (2- to 3-pound) Paradise Locker Meats Tip-Tip Roast

1 (16-ounce) bottle Italian salad dressing

1 each red, orange, and yellow, bell pepper, cut into 1-inch squares

2 medium zucchinis, sliced into 1-inch moon-shaped wedges

1 pint cremini mushrooms

For serving:

Caponata relish, storebought.

Olive oil

Preheat grill to 375-400° F.

Using a sharp knife, remove excess fat and silver skin from tri-tip roast. Cut the meat into 1-inch slices across the grain and then cut into 1-inch x 1-inch cubes. Place the meat chunks in a zip-top bag and marinate in Italian salad dressing for 30 minutes.

Onto metal skewers, thread the following: 1 zucchini, 1 yellow pepper, 1 piece of tri-tip, 1 orange pepper, 1 piece of tri-tip, 1 mushroom. Repeat until all the meat and vegetables are used.

Place skewers on the grill and cook for 8-10 minutes, turning once with tongs, until the beef registers an internal temperature of 145° F. on an instant read thermometer.

Swirl some olive oil into the caponata relish and serve as a condiment drizzled over the meat and vegetables.