Grilled Sriracha Skewers

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

  • Servings: 4
  • Difficulty: Easy
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RIDICULOUSLY DELICIOUS! Beef in a Sriracha Mustard marinade skewered with cherry tomatoes and grilled! An easy recipe that will become a family favorite!


  • 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

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Triple Thrill

A quick and easy freezer dessert that you can whip up in a couple of minutes…only 4 ingredients!  No baking required!  Super simple and simply delicious!

Can you believe this is the last long weekend of summer? Pretty depressing but I must say, summer has been awesome!  Lots of visiting with family and friends, lots of days sitting on the patio with a cold beverage in hand enjoying the sun and the view reading a book, lots of time spend boating and fishing in Trinity Bay!  Life is good 🙂 and I really do love the Fall in Newfoundland.

As we embark on our Labor Day Long Weekend, here is a little dessert to throw in the freezer!  Super simple to put together with 4 ingredients, makes a 9 x 13 pan so it serves many, and it is darn tasty! Make it today and it will be ready for your big BBQ with family and friends.

If you can’t find Crispy Crunch bars, use Willow Crisps. If you can’t find Breaktime cookies, use a box of cheap chocolate chip cookies (they work best in this dessert)

Triple Thrill

“A 4 ingredient dessert that is easy to make, throw it in the freezer and your dessert is ready! “


  • 2 pkgs of Breaktime chocolate chip cookies
  • 1 cup fresh milk
  • 1 large tub of Cool Whip
  • 3 Crispy Crunch bars or 1 box of Willow Crisps Bars


Put chocolate bars into a ziploc baggie and beat with a rolling pin or meat tenderizer to make small pieces.  Set aside.

Pour milk into a bowl. Dip chocolate chip cookies into milk for a couple of seconds and then lay cookies in the bottom of your 9 x 13 pan. Carefully layer half of the Cool Whip on top of the cookies.  Layer half the chocolate bar pieces over the Cool Whip.  Repeat layers ~ cookies, Cool Whip, chocolate bar pieces.  Cover dessert and put in the freezer. Serve frozen.  Enjoy 🙂

NOTES:  Remove your dessert from the freezer about 10 minutes to sit at room temperature…makes cutting into squares so much easier!

recipe from (Downhome Magazine)

Loving this Life Living “Around the Bay” ~ DD

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