Name: Tri-Tip and Zucchini Kabobs with Smoked Paprika Aioli
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 4 servings
Ingredients: 1 cup/240 milliliters mayonnaise; 3 tablespoons fresh lemon juice; 1½ tablespoon finely chopped fresh Italian parsley leaves; 5 large garlic cloves, minced; 2 teaspoons smoked paprika; ¼ teaspoon freshly ground black pepper; 1 pound/455 grams beef tips (also called tri-tip), cut into 1-inch chunks; 3 zucchini, cut crosswise into slices about ½ inch thick; 2 tablespoons extra-virgin olive oil; 1½ teaspoon kosher salt; 1 teaspoon smoked paprika; ¼ teaspoon freshly ground black pepper

Ingredients

Aioli

Kabobs

Special Equipment

10 metal or bamboo skewers

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Instructions

If using bamboo skewers, soak them in water for at least 30 minutes.
In a medium glass or stainless steel bowl whisk the aioli ingredients. Keep chilled until ready to use. (The aioli may be prepared one day in advance.)
Prepare the grill for direct cooking over medium heat (350° to 450°F) .
In a large bowl combine the kabob ingredients and toss gently. Thread the steak and zucchini pieces on their own skewers, making sure to skewer the zucchini through the peel so that as much surface area as possible will be touching the grill. Do not crowd the ingredients.
Brush the cooking grates clean. Grill the tri-tip kabobs and zucchini kabobs over direct medium heat, with the lid closed, until the meat is nicely charred and the zucchini is crisp tender, 4 to 6 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the aioli.
Brush the cooking grates clean. Grill the tri-tip kabobs and zucchini kabobs over medium heat, with the lid closed, until the meat is nicely charred and the zucchini is crisp tender, 4 to 6 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the aioli.