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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Fish Tacos with Roasted Pepper Salsa


The annual “Newfoundland Food Fishery” has begun and Newfoundlanders are hitting the seas to catch some cod.  We wait for this all year! Eating as much cod as we can, sharing with friends and family, and stocking our freezers for the winter.  And I have to tell ya, there is NOTHING better than cod fresh out of the ocean ~ you can taste the sea on it, it’s super moist, tender, flaky ~ The BEST!

A lot of people I know either pan fry it with a light batter or deep fry it in a nice beer batter but here is a another great option for cooking up that cod (or any white fish you have on hand)  baked “Fish Tacos with Roasted Pepper Salsa”.

The SALSA! The SALSA! The SALSA! is soooo goooood!  It is so fresh, super flavorful with the sweetness from the peppers and the tanginess from the lemon perfectly compliments the BAKED fish. A light recipe without a lot of fat, carbs or calories so feel free to have seconds 🙂 The fish also has a little sprinkle of cheddar cheese and that little bit of creaminess and saltiness is AMAZING ~ do not leave it out! If you are living a low carb lifestyle, just have the fish, cheese, and salsa. It’s delicious either way.

Fish Tacos with Roasted Pepper Salsa

  • Servings: 8 - 10
  • Difficulty: easy
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“A BAKED Fish Taco that is so healthy, tasty and melt in your mouth DELICIOUS with a salsa made from peppers, red onion, cilantro and lemon…. Taco Tuesdays just got soooo much better!”


Red Pepper Salsa:

  • 1 TBSP olive oil
  • 1 red pepper, seeds removed and quartered
  • 1 yellow or orange pepper, seeds removed and quartered
  • 1 jalapeno, seeded and chopped
  • 1 red onion, sliced into rings
  • 1/4 cup cilantro, roughly chopped
  • 2 TBSP lemon juice
  • Salt and pepper to taste

Fish Tacos:

  • 1 lb cod fillets (halibut, haddock, etc) cut into large pieces
  • 2 TBSP olive Oil
  • 1 tsp chili Powder
  • Salt and pepper to taste
  • 2 cups Romaine Lettuce, roughly chopped
  • 8 – 10 Small tortilla or taco shells
  • 1 cup cup cheddar cheese, shredded (old or sharp is best)


Preheat oven to 450 degrees ~ you could also BBQ fish and peppers on medium high.

For Roasted Pepper Salsa:

Cover a large cookie sheet with parchment paper and using a pastry brush lightly brush both sides of peppers and onions with olive oil.  Lay vegetables on cookie sheet.  Put vegetables in the oven and cook for 5 minutes. Turn vegetables over and cook for another 5 minutes.  Remove from oven and allow to cool.  Once cool, dice cooked peppers and onions and add to a small bowl, add chopped jalapeno, cilantro and lemon juice. Stir to mix and lightly season with salt and pepper.  Set aside and prepare fish.

For Baked Fish:

Cover a large cookie sheet with parchment and add 2 square cookie cooling racks.   Spray racks with oil to prevent sticking.

In a small bowl, mix the olive oil and chili powder.  Pat fish dry and with a pastry brush, lightly brush both sides of the fish with the  oil mixture.  Lay seasoned cod on cooling racks.  Season lightly with salt and pepper (optional)

Cook in oven for 10 – 15 minutes or until fish flakes easily. Remove from oven and immediately sprinkle with cheddar cheese.

Heat tortillas in a frying pan over medium high heat until warmed. Remove from frying pan, to warmed tortillas add some chopped romaine lettuce, top with some baked cod and cheese, add roasted pepper salsa.  Enjoy!

Loving this Life Living “Around the Bay” ~ DD

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