Beef Skewers marinated in a Sriracha Mustard sauce that is spicy, tangy, smokey and so delicious! Once assembled, they cook in a couple of minutes on the BBQ.
Are you are Sriracha lover? Do you add it to everything from eggs to burgers? At our house, Sriracha Rules! It is such a great condiment and adds amazing flavor and spice to all your dishes. When I saw this recipe for Grilled Sriracha Skewers, I.COULD.NOT.WAIT.TO.TRY.THEM!!
Even though it’s winter in Newfoundland, we still love to BBQ when we can and these Grilled Sriracha Skewers always make us think of warm, sunny days, sitting on the patio enjoying a cold beverage and wishing that winter would hurry up and be over already!
Grilled Sriracha Skewers
- 1/2 cup dijon mustard (I used French’s)
- 1/2 cup Sriracha sauce
- 1/4 cup honey
- 2 tsp Worchestershire Sauce
- 1 TBSP olive oil
- 1 clove garlic, finely minced (I always use my lemon zester to grate my garlic)
- 1 – 2 lbs steak, cut into chunks about the size of your cherry tomatoes
- cherry tomatoes
- salt and pepper to taste
- 1/4 cup of cilantro or parsley, roughly chopped (optional)
In a medium bowl, whisk together the mustard, Sriracha sauce, honey, worchestershire sauce, olive oil and garlic. Reserve 1/3 cup marinade and refridgerate until ready to grill skewers. Add the remaining marinade to a large baggie, add beef and marinate overnight if possible or at least for a couple of hours.
Preheat grill to high. Remove marinated beef from refrigerator. To assemble skewers, alternate a couple beef cubes with a cherry tomato until all skewers are assembled. Discard beef marinade in the baggie. Spray or rub grill with oil to prevent sticking. Place skewers on grill, basting with remaining 1/3 cup of marinade. Cook until beef is cooked to desired doneness. They cook really fast so keep a close eye on them! Just a couple of minutes per side for medium ~ that’s our preference so adjust your time accordingly. Let rest for a couple of moments, sprinkle with cilantro or parsley and serve. Enjoy!
NOTE: If using wooden skewers, make sure you soak them in water for a while. If you have metal skewers, use them instead as the wooden skewers will burn with the high heat of the grill. I preboiled some baby potatoes, tossed them with some olive oil and herbs and also skewered them to cook on the grill with the Sriracha Skewers. I put them on a few minutes before the beef skewers to let them cook longer and get nice and crispy. It was am AMAZING meal! 🙂 Serve with a green salad and a nice crisp white wine!
Loving this Life Living “Around the Bay” ~ DD