Honey Sriracha Marinated Beef Kabobs Recipe

How to make beef kabobs marinated in a honey, Sriracha and soy marinade. Jump to the Honey Sriracha Marinated Beef Kabobs Recipe or read on to see our tips for making them.

Honey Sriracha Marinated Beef Kabobs Recipe

If we were stuck on an island and had to survive on just a few things, Sriracha would be on our list of necessities. At the moment, we have not one, but two bottles in our home and use it in or on everything; soups, marinades, salad dressings, on eggs, mixed into mayo and lots more.

Barbecue Baked Chicken Wings RecipeYOU MAY ALSO LIKE: These barbecue baked chicken wings are sweet, spicy (thanks to Sriracha) and just sticky enough to make us very very happy. Jump to the Brown Sugar Baked Chicken Wings Recipe.

This marinade can be adapted for chicken, pork or vegetables. We made it equal parts of honey and Sriracha, making the marinade a bit sticky. It’s worth it, though. The honey caramelizes when cooking the beef. In addition to honey and Sriracha, we mix in soy sauce and a few spices.

How to make honey Sriracha marinated beef skewers

I love turning these marinated beef kabobs into lettuce wraps and add some sliced cucumber, fresh cilantro and sour cream.

Honey Dijon Chicken Lettuce Wraps RecipeYOU MAY ALSO LIKE: We love these chicken lettuce wraps because they are easy, healthy, and so tasty. Jump to the Honey Dijon Chicken Lettuce Wraps Recipe.

Recipe updated, originally posted June 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne

Honey Sriracha Marinated Beef Kabobs Recipe

  • PREP
  • COOK
  • TOTAL

To make these into lettuce wraps, serve the beef kabobs with Bibb lettuce, sliced cucumbers, fresh cilantro and a little sour cream that’s been thinned out with fresh lime juice.

Makes 4 servings

You Will Need

1 pound top sirloin beef, cut into 1-inch cubes

3 tablespoons pure honey

3 tablespoons Sriracha hot sauce

2 tablespoons canola oil

1 tablespoon light soy sauce

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon sea salt

8 wooden skewers

Directions

    Add the beef, honey, Sriracha, oil, soy sauce, cumin, cinnamon and salt to a resealable plastic bag. Gently massage the bag until the marinade is well mixed and the beef coated. Place the bag onto a plate and refrigerate for at least 1 hour.

    Meanwhile, submerge the skewers in water so they soak.

    After 1 hour, heat grill to medium-high heat (or place a grill pan over medium heat).

    Divide the beef cubes between each skewer then grill until just cooked through, 2 to 3 minutes per side. Transfer to a plate and serve.

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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12 comments… Leave a Comment
  • Charles September 16, 2016, 6:51 pm

    I just used this to make beef tips in rice with veggies on top. I didn’t use soy had none, but amazing still. We made a thicker sause to top it with, it had a Lil more honey and cinnamon gave it a spicy fall after taste great recipe thank you this is my go to now

    Reply
  • Amanda June 6, 2013, 1:48 pm

    My boyfriend and I are making these tonight, but we are using boneless chicken breasts instead of top sirloin. Any cooking suggestions or should I follow the reciepe as is? Thanks so much, these look great!!

    Reply
    • Joanne June 10, 2013, 10:13 am

      No, just follow as stated and cook until chicken is cooked through. Enjoy!

      Reply
  • Heidi / foodiecrush mag August 31, 2011, 12:44 am

    Your skewers look divine and in my book, you cannot go wrong with Siracha. Nectar of the gods I tell you. Lovely photos too. Now time to peek around the rest of your site!

    Reply
  • Tawny June 20, 2011, 12:20 pm

    we made these last night and they were delicious! the marinade needed an acid, so in went the lime juice. Also, honey burns quickly so in order to get that carmelization, and not a char, the meat needs to be tended to more than I would have wanted. All in all a pretty good recipe. I also recommend adding Sriracha to the sour cream, along with 2
    -3 tablespoons of mayo (Kewpie if you can find it) to make a traditional spicy mayo. It really brought everything together! Mahalo for the yummy recipe!

    Reply
    • inspiredtaste June 20, 2011, 1:08 pm

      Hi Tawny,

      So glad you liked the skewers. Adding a bit of acid is never a bad idea! Since we served our skewers with lettuce wraps we cut up a few limes for the table. This way, we were able to squeeze a bit of lime right before eating.
      You are right about honey, you do need to tend the beef more than usual, but the good thing is that these cook pretty quickly.

      Thank you so much for feedback 🙂 A+J

      Reply
  • Miri Leigh June 6, 2011, 11:11 pm

    Wow, these skewers look great! Thanks for sharing 🙂

    Reply
  • Marla June 6, 2011, 12:25 pm

    These beef skewers look amazing!! Love the idea of honey & sriracha in one happy sauce!

    Reply
    • Joanne June 6, 2011, 2:48 pm

      Cookin’ Canuck & Marla, thank you – it was certainly a happy sauce 🙂

      Reply
  • Cookin' Canuck June 6, 2011, 10:48 am

    I agree that Sriracha is absolutely a pantry essential. These skewers sound really good. Thanks so much for sharing them in our Get Grillin’ event.

    Reply
  • Wendi @ Bon Appetit Hon June 6, 2011, 10:21 am

    No grill necessary, I love that.

    Reply
    • inspiredtaste June 6, 2011, 10:34 am

      Wendi – YES! we love to grill, but have no outdoor space. We refuse to get left behind during the grilling season – so, we adapt 🙂

      Reply

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