Tri Tips on Rosemary Skewers

Featured in the Honolulu Star-Bulletin on December 2, 2009.



Tri Tips on Rosemary Skewers

  • 8 to 10 large rosemary stems
  • 2 pounds tri tip or other beef fillets, cubed

Rosemary Rub:

  • 1 tablespoon garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon chopped rosemary leaves
  • 1 teaspoon salt
  • 1 teaspoon fresh ground pepper


  1. Remove rosemary leaves from stems, leaving 1 to 2 inches of leaves on the end.
  2. Make other end of stem into a point.
  3. Save rosemary leaves for rub.
  4. Thread beef chunks onto the rosemary stem skewers, leaving a little space between the chunks.
  5. Combine rosemary rub ingredients.
  6. Sprinkle the rub over meat; let stand for 15 minutes, or up to an hour.
  7. Grill the beef skewers to desired doneness.

Makes 4 servings.

Approximate Nutrient Analysis per serving:
400 calories, 20 g fat, 7 g saturated fat, 150 mg cholesterol, 700 mg sodium, 5 g carbohydrate, 1 g fiber, 2 g sugar, 49 g protein


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