large bell pepper, cut into pieces (or mini red bell peppers)
Serving Size: 1 (182) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 70 g28 %
Total Fat 7.8 g12 %
Saturated Fat 3 g14 %
Cholesterol 104.5 mg
Sodium 1245.2 mg
Dietary Fiber 0.8 g3 %
Sugars 1.4 g5 %
Protein 39.4 g
Cut the tri-tip into 1 1/2 inch even chunks. Place in a bowl.
In a separate bowl, mix together the salt, black pepper, garlic salt and chile powder. Sprinkle over the meat and toss so the seasoning evenly coats the meat chunks.
Place in the refrigerator for 1 hour to let flavors meld.
Heat the grill to medium high. Thread the meat to skewers alternating with pieces of onion and bell pepper. (Or skewer the meat alone and skewer the vegetables alone as they may have different cooking times.).
Oil the grill grates. Cook the kebabs until nicely seared on all sides, turning each one every 2-3 minutes. Remove from the grill. Let stand a few minutes before serving.
If desired, serve with the salsa and a tossed green salad.