Honey Mustard Beef Kabobs
This grilled Honey Mustard Beef Kabobs recipe features tender, juicy beef, sweet cherry tomatoes, and onion with a simple, robust honey mustard marinade. An easy grilling recipe made with minimal time, energy, and ingredients!
Tender & Juicy Grilled Beef Kabobs
This recipe for Honey Mustard Beef Kabobs is a family favorite – we’ve been grilling these for many years!
This is an easy grilled beef kabobs recipe, made with minimal time, energy, and ingredients.
Just make a simple honey mustard mixture and let the cubed beef marinate while you go about your day. Then thread the beef, cherry tomatoes, and onion onto skewers and cook them on hot grill grates until they’re beautifully charred.
Packed with robust flavor, it’s no wonder why my family overwhelmingly approves this recipe. The tender, juicy, flavorful beef is the obvious star of the skewer. But another favorite aspect is the cherry tomatoes; the grill magically transforms them. They pop inside your mouth in tender, juicy little bursts. It’s crazy delightful!
Why You’ll Love These Honey Mustard Beef Kabobs
Tender, savory beef and sweet tomatoes grilled together on skewers? This is my idea of a heavenly grilled meal! Here’s why you’ll love these beef kabobs:
- Packed with flavor. A simple marinade of Dijon mustard, honey, sriracha, Worcestershire, and fresh garlic kicks off the flavor. Add to that: savory beef, sweet cherry tomatoes, and yellow onion, and you’ve got one delicious meal!
- Hearty. Steak is big on protein, which our bodies need, so you don’t need to consume a large quantity to feel satisfied. Choose a leaner cut, like top sirloin – or one with more tenderness and flavor, like a New York strip.
- Simple ingredients. No crazy ingredients here. Most likely, you already have all of these common pantry items and condiments. Just grab some beef!
- Perfect to use up garden tomatoes. You know what I’m talking about – when you’re overloaded with tomatoes at the end of summer, you need new ways to use them! These skewers are a delicious way to incorporate your fresh garden produce.
- Cooks quickly. I love recipes that cook up fast. Grilling over high heat, you’ll only need about 5 minutes of active cooking time to cook these beef kabobs.
- Easy to prep ahead of time. When we make these kabobs, we combine the beef with the marinade earlier in the day. Then we thread everything onto skewers in the afternoon, set the kabobs on a small rimmed baking sheet, and cover them with foil – then slip them into the fridge. Thirty minutes before grilling, we pull them out of the fridge. All ready to go!
What You’ll Need
Here’s what you need to make these kabobs.
Scroll down to the recipe card at the end of this post for the exact ingredient amounts and full instructions.
- Dijon mustard – Dijon mustard gives an earthy, spicy kick to the kabobs marinade.
- Sriracha – For a touch of flavorful heat. You can always add more or less, depending on your preference for heat.
- Honey – Sweet honey plays beautifully with the mustard and sriracha.
- Worcestershire sauce – For a bit of savory, vinegary bite.
- Olive oil
- Garlic – Fresh garlic gives a delightful sweet, earthy bite and fragrance.
- Beef steak – Choose good-quality beef when making these kabobs. Go for a leaner cut like top sirloin or, for more flavor and tenderness, pick up a New York strip. And for even more flavor and tenderness, use ribeye or tenderloin.
- Cherry tomatoes – Cherry tomatoes are the perfect size and shape for these kabobs. But you could also use smaller oval-shaped grape tomatoes.
- Yellow onion – Substitute red onion if you like.
- Salt and pepper
How to Make Honey Mustard Beef Kabobs
Follow my method for making beef kabobs below:
- Make the marinade. Whisk together the Dijon mustard, sriracha, honey, Worcestershire, olive oil, and garlic. Reserve ⅓ cup of the finished marinade for brushing on the kabobs during grilling – place it in the fridge until grilling time.
- Combine beef and marinade. Add cubed beef to the remaining marinade and toss to evenly coat. Cover beef and place in the refrigerator to marinate for at least 2 hours, and up to 6 hours (the longer, the better!).
- Thread the beef, tomatoes, and onion onto skewers. Alternating the ingredients, thread the marinated beef, cherry tomatoes, and onion pieces onto skewers. Discard marinade. Sprinkle kabobs with salt and pepper.
- Prep the grill. Heat the grill to high, about 500° F. Make sure grates are scrubbed clean, then oiled.
- Cook the kabobs. Place kabobs on hot grill grates and cook for about 2½ minutes, until nicely charred. Turn the kabobs over, then lightly brush them with some of the reserved marinade, and cook an additional 2½ minutes. This will give you beef that is cooked between medium-rare and medium, although this may vary with your own grill temperature, type of steak, and size of steak pieces.
- Serve. Remove the hot kabobs to a platter to rest for a couple of minutes, then serve.
Tips for Success + Variations
Here are a few tips that will help you make these beef kabobs perfectly:
- Prep wooden skewers. If using wooden skewers, place them in a shallow pan of water to soak for a couple hours prior to threading them with the beef, tomatoes, and onion. This will help the skewers to not burn on the grill as much. If you can fine wooden skewers that have a square shaft rather than a round shaft, these work especially well – they help the ingredients stay put, so they don’t rotate on the skewer.
- Here’s how to oil the grill: To oil the grates, add some vegetable oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With tongs, grasp the folded paper towel and dip it into the oil until the paper towel is soaked. Then run the paper towel over the clean, hot grates, repeating until all grill grates are thoroughly oiled.
- Let the kabobs sit out for awhile before cooking it. This will help take some of the “chill” from the fridge off the meat so it will cook better, and quicker.
- Add more vegetables. You can add more vegetables to these beef kabobs if you like. Zucchini or summer squash, mushrooms, or asparagus would be nice choices. Check out this beef kabobs with asparagus recipe to see how to thread asparagus onto skewers.
- Adjust the heat. If you’re not a big fan of sriracha or heat, you might want to back off on the sriracha a bit. On the other hand, if you really like heat, toss some red pepper flakes into the marinade!
What to Serve with Grilled Beef Kabobs
Round out your grilled beef kabobs meal with a couple sides. Personally, I love to pair beef with earthy potatoes and something super fresh-tasting. Here are some of my favorite dishes to serve with these kabobs:
- Potatoes. Hot potato dishes like my buttermilk mashed potatoes or roasted garlic potatoes, or our favorite baked potatoes are top choices. You could also go the cold potato route with potato salad.
- Vegetable salad. Try one of my salad recipes, like my grilled vegetable salad, grilled zucchini salad, cucumber salad, or broccoli salad to add freshness to the plate.
- Rice. Serve these beef kabobs with fragrant cilantro lime rice.
- Classic bbq sides. Serve beef kabobs with sides like coleslaw, my mom’s macaroni salad, Hawaiian macaroni salad, or bacon ranch pasta salad!
How to Store & Reheat Leftovers
To store: If we have leftovers (kinda rare!), I remove the ingredients from the skewers first, then store them in an airtight container in the fridge. If you want to leave the kabobs intact, go right ahead and store them in an airtight container in the fridge as well. Everything will keep well for up to 3 days.
To reheat: Place the kabobs ingredients (off the skewer) in a microwave-safe dish and reheat in the microwave at 30-second intervals until heated through. You could also place kabobs (with the skewer) back on the grill, over medium heat, if desired. Heat until they’re just hot throughout.
Honey Mustard Beef Kabobs
- ¾ cup Dijon mustard
- ¼ cup sriracha
- ¼ cup honey
- 2 teaspoons Worcestershire sauce
- 1 tablespoon olive oil
- 2 large cloves garlic minced
- 1 pound top sirloin or New York strip steak about 1″ thick or so, cut into 1″ to 1½” pieces
- about 18 cherry tomatoes
- 1 large yellow onion cut into 1″ to 1½” pieces
- kosher salt & freshly ground black pepper to taste
- In a medium bowl, whisk together the Dijon mustard, sriracha, honey, Worcestershire, olive oil, and garlic. Reserve ⅓ cup of the mustard mixture for brushing on the kabobs during grilling – place in refrigerator until grilling time.
- Add cubed beef to remaining mustard mixture and toss to evenly coat. Cover beef and place in the refrigerator to marinate for at least 2 hours, and up to 6 hours (the longer, the better!).
- Thread the marinated beef, tomatoes, and onion pieces onto skewers, alternating the ingredients. Discard marinade. Sprinkle kabobs with salt and pepper, to taste.
- Heat grill to high, about 500° F. Make sure grates are scrubbed clean and then oiled (see Notes). Place kabobs on hot grill grates and cook for about 2½ minutes. Turn the kabobs over, then lightly brush top sides with some of the reserved marinade, and cook an additional 2½ minutes. This will give you beef that is cooked between medium-rare and medium, although this may vary with your own grill temperature, type of steak, and size of steak pieces.
- Remove hot kabobs to a platter to rest for a couple minutes, then serve.