Honey Sriracha Beef Skewers

Beef skewers marinated in our easy honey, Sriracha, and soy marinade. I love these sweet and spicy skewers, especially when served as lettuce wraps.

Honey Sriracha Marinated Beef Skewers

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

Adapt this simple beef marinade for chicken, pork, or vegetables. We use equal parts of honey and Sriracha, which keeps the marinade a bit sticky. The honey caramelizes while the beef cooks.

Honey Sriracha marinated beef skewers

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

Honey Sriracha Beef Skewers

  • PREP
  • COOK

This marinated beef skewers recipe comes together quickly. We recommend sirloin in the recipe, but most steak cuts will work. To make these into lettuce wraps, serve the beef with Bibb lettuce, sliced cucumbers, fresh cilantro, and a little sour cream.

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

Lime wedges for serving


    1Add 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 or up to 8 hours.

    2An hour before you cook the beef, submerge the wooden skewers in water.

    3To cook the beef, heat a grill to medium-high heat (or place a grill pan over medium heat).

    4Divide the beef cubes between each skewer, then grill until cooked through (or to your desired doneness), 2 to 3 minutes per side. Transfer to a plate and serve.

Adam and Joanne's Tips

  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

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

Nutrition Per Serving Serving Size 1/4 of the recipe (2 skewers) / Calories 271 / Total Fat 11.3g / Saturated Fat 2g / Cholesterol 67mg / Sodium 533.7mg / Carbohydrate 16.2g / Dietary Fiber 0.5g / Total Sugars 14.7g / Protein 26g
AUTHOR:  Adam and Joanne Gallagher

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

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13 comments… Leave a Review
  • Edna L. Romero March 19, 2018, 6:30 pm

    It was so yummy! I didn’t grill it. I pan fried it and I loved it!

  • 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

  • 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!!

    • Joanne June 10, 2013, 10:13 am

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

  • 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!

  • 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!

    • 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

  • Miri Leigh June 6, 2011, 11:11 pm

    Wow, these skewers look great! Thanks for sharing 🙂

  • Marla June 6, 2011, 12:25 pm

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

    • Joanne June 6, 2011, 2:48 pm

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

  • 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.

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

    No grill necessary, I love that.

    • 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 🙂


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