Grilled Sriracha Honey Mustard Beef Kebabs
How can it be that we’re already coming up on Labor Day Weekend? Didn’t summer just start?! I am nowhere ready to let go of our warm weather and more relaxed summer schedule, to send our kiddos back to school while watching the days quickly shorten and the thermometer slowly descend. I do like our changes in season here in the Midwest, always have. But if the cold dark wrath of winter could be lessened to about two months in length, that would be completely awesome in my book.
But let’s make the best of summer coming to an end, shall we? I have a tasty suggestion for you. This recipe for Grilled Sriracha Honey Mustard Beef Kebabs is just the ticket to savoring another alfresco meal or two. Light the grill. These kebabs are fabulous!
Quite candidly, I don’t think my fridge has ever been without at least one bottle of French’s mustard in it.
So when French’s asked me to partner with them in their #FrenchsMixology campaign, to create my own mustard mixology recipe, I was all in. I use different varieties of mustards all the time to add more flavor to my cooking. This promised to be both fun and tasty. I couldn’t wait to get started!
If I had to name a few items that I turn to most often for adding flavor to our cooking and grilling, there’s no doubt that mustard, garlic, sriracha, and honey would be at the top of my list. I hate to even think about cooking without them. These key components are the major players in my #FrenchsMixology beef kebabs recipe.
For another delicious mustard recipe, be sure to check out my Honey Mustard Chicken and Vegetables – a meal that’s made in just one pan!
I knew that my mustard marinade, composed mostly of bold and snappy French’s Dijon mustard, was going to add plenty of wonderful flavor to the kebabs. So I opted for a heart-healthy top sirloin steak to skewer. But if you wanted to indulge, some ribeye would be scrumptious.
The recipe comes together quickly and easily with a bit of whisking and chopping. Marinating the beef in the Dijon mustard mixture for a few hours adds incredible flavor. And then it only takes 5 minutes to cook on the grill.
This is one of those recipes that was overwhelmingly approved by our entire family. The mustard-marinated beef is packed with robust flavor. And skewered next to sweet cherry tomatoes from our garden, popping inside your mouth in tender little bursts, these kebabs are truly an end-of-summer treat.
And, hey, who doesn’t love a kebab anyway?!
Grilled Sriracha Honey Mustard Beef Kebabs
Yield: 4 servings
Prep Time:15 minutes + 2 hours to marinate
Cook Time:5 minutes
Calories per serving: 819
- 3/4 c. French’s Dijon Mustard
- 1/4 c. sriracha hot sauce
- 1/4 c. honey
- 2 tsp. Worcestershire sauce
- 2 T. olive oil, divided
- 2 large cloves garlic, minced
- 1 lb. top sirloin or ribeye beef steak, about 1″ thick, cut into 1-1/2″ pieces
- cherry tomatoes
- half of a large yellow onion, cut into 1-1/2″ pieces
- kosher salt
- freshly ground black pepper
- 1/4 c. chopped fresh cilantro
In a medium bowl, whisk together French’s Dijon Mustard, sriracha, honey, Worcestershire, 1 tablespoon of the olive oil, and garlic. Reserve 1/3 cup of the mustard mixture for brushing on the kebabs during grilling – place in refrigerator until grilling time. Add cubed beef to remaining mustard mixture and toss to coat. Cover beef and place in refrigerator to marinate for at least 2 hours, and up to 6 hours (the longer, the better!). If using wood skewers, soak them in a shallow pan of water while beef is marinating. However, we recommend using metal skewers for this recipe as the kebabs are grilled over a very high heat that burns the wood very quickly.
Thread beef, tomatoes, and onion onto skewers. Discard marinade. Sprinkle kebabs with salt and pepper, to taste.
Heat grill to high, to about 500°. Make sure grates are scrubbed clean and then oiled. (To oil the grates, add some canola oil or olive oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.) Place kebabs on hot grill grates and cook for 2-1/2 minutes. Turn the kebabs, quickly brush top side with the reserved marinade, and cook an additional 2-1/2 minutes. This will give you beef that is cooked between medium-rare and medium. Place hot skewers on a platter to rest for a couple minutes, then sprinkle with fresh cilantro and serve.
from a farmgirl’s dabbles
Disclaimer: This post is sponsored by French’s Mustard, a brand always found in our kitchen. All opinions are my own. Thank you for supporting the brands I love that help make this site possible!
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