Honey Sriracha Beef Skewers

honey + sriracha + beef + skewers

By now, you’re probably on to me and my word puzzles.  No, I did not stop myself from diving headlong into honey sriracha beef skewers long enough to take a picture.  If it’s a picture you want, hop on over to Inspired Taste, since that’s where I found this recipe.

What I can tell you is that in order to make honey sriracha beef skewers, I had to stare down one of my nemesis….the grill.  We have a gas grill.  It sits on the backporch, securely locked up against anyone foolish enough to consider trying to steal it.  Although that’s probably a bit more protection than we really need since the porch is a good twelve feet off the ground and the steps down are a little tricky.  So if someone were determined enough to haul that thing down the back steps, then maybe they’re entitled to the grill and however much gas is left in the tank.

Anyway, my point is that we have a grill.  But we never use it.  Between the yellowjackets that build their nests in the cover and the other critters that I am convinced hibernate under the hood, I have talked myself into believing that it’s a danger zone.  I have other excuses too, my favorite one is that the starter button doesn’t work (no really, it doesn’t and I have to light the thing with a flaming bamboo skewer).  When the truth is simply that I don’t feel comfortable at the grill.  Not that it’s “a man’s place” or anything, it’s just that I don’t have much experience with the grill.

But honey sriracha beef skewers enticed me to (carefully) kick away the yellowjacket nests and open the lid.  Surprisingly, I found no evidence of hibernating critters inside.  After a few unsuccessful attempts at lighting the damn thing (seriously, bamboo skewers and wind don’t mix) the flames were going, the grates were heating, and I was on my way to discovering that the grill isn’t such a scary place after all and that sweet and spicy beef skewers make for a lovely supper.

Honey Sriracha Beef Skewers

Adapted from Inspired Taste

  • 3 tablespoons honey
  • 1 tablespoon lime juice
  • 1/2 teaspoon sriracha sauce
  • 2 tablespoons canola oil
  • 1 tablespoon soy sauce
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 to 1 1/2 pounds sirloin beef steak, cut into 1 inch cubes
  • 1/3 cup lime juice
  • zest of one lime
  • 3 tablespoons canola oil
  • 1 vietnamese red chili pepper, seeded and diced
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 1 tablespoon sour cream

Combine the first 8 ingredients in a bowl.  Taste for seasoning and more honey, sriracha, and salt to taste.  Add the beef cubes and marinate in the refrigerator for 30 minutes.

While the beef marinates, soak five or six wooden bamboo skewers in water and set aside.

Place the remaining ingredients in a food processor and pulse to combine.  Taste for seasoning and add more lime juice, honey, and salt to taste.  The dressing should be limey with a hint of heat from the chili but a little bit of creamy smoothness from the sour cream.  Set the dressing aside.

When you are ready to cook, thread the beef onto the skewers.  Heat a grill pan over medium high heat or light a gas grill to medium high.  Place the skewers on the grill or grill pan and cook for 3 to 4 minutes before carefully turning them over with tongs and cooking an additional 3 to 4 minutes.

Transfer the cooked skewers to a sheet pan and cover with foil to rest for approximately 5 minutes.

Serve the skewers on a bed of mixed greens drizzled with the dressing.

{printable recipe}

10 thoughts on “Honey Sriracha Beef Skewers

  1. Oh oh oh! I want to try! I do not fear the grill, but I do fear the Siracha. I have a bottle in the cupboard though, and this looks like a safe place to try it with all those other nice flavors coming to the party.

    P.s. – Get yourself one of those cheap long handled butane lighters. Way easier than bamboo skewers & handy for lighting candles too.

    P.p.s. – if you hang out at the grill more often, the yellowjackets will find somewhere else to nest.

    1. My bottle of Siracha has been in the pantry for two years and I think I’ve only used a teaspoon’s worth…if that. My tastebuds are tres wimpy. They really ought to sell it in smaller bottles.

      I keep meaning to pick up one of those lighter sticks and never manage to remember it when I am at the store. The other challenge to using the grill is that our back porch has a full on southwest exposure with no cover or shade and it gets mighty uncomfortable standing out there minding the food. Although maybe I can take advantage of the mild weather and do some spring grilling. Because I do lurv me some cedar plank salmon.


  2. i am convinced Sriracha makes everything good or better. (same with soy sauce). and add in that kick of sweetness and it’s such a combo!

    1. Lan, Sriracha definitely packs a punch that perks up a dish. I have to temper it with something sweet which makes these skewers a perfect way for me to get better acquainted with it.


    1. Go for it Jenna. But you might want to be sure that you open lots of windows since I imagine cooking it on cast iron griddle might get rather smokey.


  3. I’m scared of our Baltimore grill. There are ROUSes out there (I mean really, have you seen the rats in SE?) But I’m not so scared of the grill in DE, even though it’s much larger and hotter. Go figure.

    1. Beth, the critters that roam about the alleys and yards definitely add to my reluctance to grill.


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