Grilled Tri-Tip Steak Shish Kebabs

Shish kebabs are a natural choice when electing to prepare a meal for a crowd. Their regular appearance on our holiday and family gathering menus could be equally be attributed, however, to their simplicity in preparation, aesthetic in presentation, and maybe most importantly – with the assistance of a great marinade, a touch of intense heat, and the application of charcoal and hardwood essence, the mouthwatering flavour of perfectly prepared seared beef and charred vegetables have no equal.

Drawing upon inspiration from backyard barbecues, try this recipe for Grilled Too-Tip Steak Shish Kebabs – marinated cubed tri-tip beef steak in a gorgeous blend of Worcestershire, balsamic vinegar, brown sugar, soy and garlic. The kebabs pair the well-marbled steak with a host of rustic vegetables, are seared over intense radiant heat and garnished with parsley and green onion.


For the marinade

¼ cup olive oil, plus additional for basting
¼ cup Worcestershire
3 tablespoons balsamic vinegar
2 tablespoons soy sauce
2 tablespoons brown sugar
1-2 tablespoons garlic, minced
fresh ground peppercorn to taste

For the kebabs

900 g tri-tip steak, trimmed and cubed
1-2 red onions, chopped
2 large capsicums, chopped
4 cobs or corn, each chopped into 6 rounds
white button mushrooms, rinsed with stems removed
salt to taste
fresh ground peppercorn to taste
fresh parsley, chopped for garnish
green onion, chopped for garnish


  1. Whisk together all marinade ingredients and bring to a simmer in pan until sugar dissolves. Let the sauce cool entirely.
  2. Place steaks in a ziplock bag and pour marinade over the steaks. Press all air from the ziplock bag and refrigerate from 4 hours up to overnight.
  3. Remove marinated beef from refrigerator. Discard the marinade and preheat grill to medium-high heat at least 20 minutes prior to cooking.
  4. Load individual skewers with marinated steak and prepared vegetables.
    HOT TIP – If using bamboo skewers, you will need 6-8 30-45 cm skewers. Make sure to soak these in water for 30 minutes before grilling.
  5. Place skewers over the hottest grill grates, searing the kebabs with grill lid open. Turn the skewers a quarter turn every 2-3 minutes, until internal temperature of the steak reaches 60 degrees Celsius.
  6. Remove skewers from grill and place under tin foil tent for 5 minutes. To plate, garnish with chopped parsley and green onion. Season additionally to taste. Serve.