Greek Kabobs with a California Twist

I’ve read that tri tip can be difficult to find outside of the golden state.  Part of the sirloin primal, this cut has big, beefy flavor, but can be a bit chewy if not treated properly (click here for simple tri tip surgery instructions).  Tri tip is central to the Santa Maria style of BBQ, seasoned simply and grilled over red oak.  We decided to use it for Christmas kabobs.  It was super simple and very tasty.

Trim and cube a three pound (give or take a few ounces) roast.  Marinate overnight in the following mixture: 1/4 cup olive oil (we used orange flavored oil), 1/4 cup tangerine juice (lemon juice is fine), 4-5 large cloves garlic (minced), 1 tbs dried greek/mediterranean oregano (mexican oregano has a totally different flavor profile), 1 tsp ground coriander, salt and black pepper.  Grill or broil to desired doneness (tri tip really shouldn’t be cooked past medium well).  Turning once using high heat, it shouldn’t take more than 4-5 minutes per side.