Preparation / Directions:
To prepare the marinade. In a mixing bowl, add the apple juice, lemon juice, lemon zest, garlic, jalapeno peppers, cilantro, chili powder, and paprika. Using a hand blender, coarsely puree the mixture.
On a cutting board, trim fat from tri-tip roast. Cut roast into 1 1/2-inch cubes. In a glass container, place tri-tip cubes.
Core and seed the red peppers. Cut peppers into 1-inch slices. Remove skin and cut onion in half lengthwise. Cut the halves into thirds. Remove layers and put both the peppers and onion into the glass container with the tri-tip.
Pour marinade over the tri-tip, peppers, and onions. Cover container and put into refrigerator for 6 hours or overnight. Turn once or twice.
Prepare grill to medium-hot fire and well oil.
Remove tri-tip, peppers, and onions from marinade. Discard the marinade. If you are using wooden skewers, soak them for 30 minutes. Place 4 tri-tips cubes on each skewer. Alternate tri-tip with a piece of red pepper and onion. Sprinkle kebabs with salt and pepper.
Grill kebabs for 12 minutes. You want to turn them after 6 minutes.
In a saucepan, add the sauce ingredients of apple juice, lemon juice, lemon zest, vegetable oil, garlic, jalapeno pepper, cilantro, chili powder, paprika, and butter. Whisk until ingredients are smooth. Spoon on before serving.
Picnicking and Tailgating. Place steak on skewers and wrap with plastic wrap. Store in ice chest until ready to cook.
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