Directions
- Cut the tri-tip into 1-inch cubes and skewer them onto bamboo skewers
- In a small mixing bowl, combine the hot honey, bourbon, soy sauce, minced garlic, parsley, and paprika. Reserve 1/3 of the mixture to serve with the finished kabobs
- Allow the tri-tip skewers to marinate in the hot honey glaze for a minimum of 1 hour in the refrigerator
- Season the kabobs with Pit Boss GSP and grill them on the bottom rack at 450°F
- Continue to rotate and baste the kabobs with the marinade until the desired internal temperature is reached
- Remove from the grill and serve immediately with the remaining hot honey glaze
