red oak beef kabobs.jpg
red oak beef kabobs.jpg

Red Oak Beef Kabobs

$0.00

Beef kabobs made from Bisher's specialty Red Oak Tri Tip seasoning transform the rich, beefy flavor of tri tip into a perfect skewer-ready centerpiece; tri tip is a triangular cut from the bottom sirloin near the rear of the animal, prized for its beefy taste and tender, well-marbled texture when cooked properly. The seasoning brings smoky, savory, and slightly peppery notes that complement the natural depth of the tri tip—when cubed for kabobs, the meat achieves a crisp, caramelized exterior while remaining juicy inside, making each bite deeply satisfying. Buying from a butcher shop like Bisher’s ensures you get expertly trimmed, fresher cuts, tailored portion sizes, and personalized advice—advantages grocery chains can’t match, resulting in superior quality and value for your meal.

Beef kabobs made from Bisher's specialty Red Oak Tri Tip seasoning transform the rich, beefy flavor of tri tip into a perfect skewer-ready centerpiece; tri tip is a triangular cut from the bottom sirloin near the rear of the animal, prized for its beefy taste and tender, well-marbled texture when cooked properly. The seasoning brings smoky, savory, and slightly peppery notes that complement the natural depth of the tri tip—when cubed for kabobs, the meat achieves a crisp, caramelized exterior while remaining juicy inside, making each bite deeply satisfying. Buying from a butcher shop like Bisher’s ensures you get expertly trimmed, fresher cuts, tailored portion sizes, and personalized advice—advantages grocery chains can’t match, resulting in superior quality and value for your meal.

Cooking and serving tips:

  • Already marinaded with Bisher’s customer favorite Red Oak seasoning!

  • Cut tri tip across the grain into uniform 1–1.25-inch cubes for even cooking and optimal tenderness.

  • Preheat the grill to high heat for searing, then cook over medium heat or move to indirect heat to finish; total cook time for medium-rare is about 8–12 minutes depending on cube size.

  • Use a meat thermometer: aim for 130–135°F (54–57°C) for medium-rare, then rest 5–7 minutes before serving.

  • Alternate meat with vegetables that cook at similar rates—bell peppers, red onion, and cherry tomatoes work well.

  • For serving, present kabobs hot off the grill with fresh lemon wedges, chimichurri or a yogurt-based sauce, and crusty bread or grilled flatbreads to soak up juices.