***KEBAB***
2 pounds tri-tip roast
2 medium red peppers
1 medium onion
1/2 teaspoon kosher salt
1/2 teaspoon pepper -- freshly ground
***MARINADE***
1/2 cup apple juice
2 lemon juice
1-1/2 teaspoons lemon zest -- minced
6 tablespoon vegetable oil
3 cloves garlic -- peeled and chopped
2 large jalapeno peppers -- seeded and chopped
1/4 teaspoon cilantro
1-1/2 teaspoons chili powder
1/2 teaspoon sweet Hungarian paprika
***SAUCE***
1/4 cup apple juice
1 lemon -- juice
3/4 teaspoon lemon zest
3 tablespoon vegetable oil
1 clove garlic -- peeled, chopped
1 large jalapeno peppers -- seeded, chopped
1/4 teaspoon cilantro
3/4 teaspoon chili powder
1/4 teaspoon sweet Hungarian paprika
2 tablespoon butter
Instructions:
To prepare the marinade. In a mixing bowl, add the apple juice, lemon
juice, lemon zest, garlic, jalapeno peppers, cilantro, chili powder,
and paprika. Using a hand blender, coarsely puree the mixture. On
a cutting board, trim fat from tri-tip roast. Cut roast into 1 1/2-inch
cubes. In a glass container, place tri-tip cubes. Core and seed the
red peppers. Cut peppers into 1-inch slices. Remove skin and cut onion
in half lengthwise. Cut the halves into thirds. Remove layers and
put both the peppers and onion into the glass container with the tri-tip.
Pour marinade over the tri-tip, peppers, and onions. Cover container
and put into refrigerator for 6 hours or overnight. Turn once or twice.
Prepare grill to medium-hot fire and well oil. Remove tri-tip, peppers,
and onions from marinade. Discard the marinade. If you are using wooden
skewers, soak them for 30 minutes. Place 4 tri-tips cubes on each
skewer. Alternate tri-tip with a piece of red pepper and onion. Sprinkle
kebabs with salt and pepper. Grill kebabs for 12 minutes. You want
to turn them after 6 minutes. In a saucepan, add the sauce ingredients
of apple juice, lemon juice, lemon zest, vegetable oil, garlic, jalapeno
pepper, cilantro, chili powder, paprika, and butter. Whisk until ingredients
are smooth. Spoon on before serving. Picnicking & Tailgating. Place
steak on skewers and wrap with plastic wrap. Store in ice chest until
ready to cook.
