The secret to making these kebabs is to cut the meat into very thin strips. We choose tri-tip for this one because it has a perfect balance of lean to fat so that the beef is flavorful and tender, provided it is cooked quickly. This kebab is perfect for tacos and can be removed quickly form the skewer and go straight to a warmed tortilla in no time.

MAKES 15 TO 20 KEBABS

INGREDIENTS

• 1 tri-tip roast (3 pounds, or 1.3 kg)
• 15 to 20 skewers (presoak if using bamboo skewers)

FOR MARINADE:

• Juice of 3 limes
• 1⁄3 cup (80 ml) tequila
• ¼ cup (60 ml) vegetable oil
• 2 cloves of garlic, minced
• 2 teaspoons onion powder
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 1 teaspoon black pepper

INSTRUCTIONS

1. Combine all the ingredients for the marinade in a small bowl.
2. Slice the tri-tip roast into 4 x 1 to 1½-inch (10 x 2.5 to 4 cm) strips.
3. Place the beef strips into a resealable plastic bag. Pour the marinade over the beef and toss gently to coat. Release any air from the bag, seal, and place into the refrigerator for 4 to 6 hours.
4. Preheat the grill for high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke-point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
5. Thread the marinated meat onto the skewers by weaving the skewer through the strip of meat. The beef strip should by laid out thin along the length of the skewer. Discard any marinade remaining in the bag.
6. Place the kebabs onto the grill. Cook for 3 minutes per side.
7. Once the beef is cooked to the desired doneness, remove the kebabs from the grill. Remove the meat from the skewers and serve immediately in warmed tortillas.

NOTE:

• For a vegetarian or vegan option, use tempeh, large pieces of firm tofu, or portabella mushroom strips instead of beef.