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.
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
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.