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Herb Marinated Beef Skewers w/ Honey Whiskey BBQ Glaze

When I cook beef, I like to use a wet marinade paired with a matching glaze. I often think of the glaze first before the marinade. When I noticed my of half bottle of Jack Daniels beside my bottle of clover honey on my kitchen countertop, I thought, “Hmmm . . . would a honey whiskey glaze work well with beef?”

There was only one way to find out, so I tried out this combination. I think you’ll like this super delicious and easy recipe which pairs my oil, mustard, vinegar and garlic marinade which has been infused with herbs with a whiskey based sweet glaze. The beef is cooked on a grill (I chose to do kebabs this time) and then lovingly slathered with a honey whiskey barbecue sauce.

To save time on a busy weekday, I used a store-bought sauce and flambéed the whiskey first leaving behind a subtle whiskey nuance in the sauce. There’s enough whiskey to be tasted but not enough to overpower the beef.

I used my SYD Beef Rub which won 1st Place USA in the 2010 and 2011 KCBS National Beef contests. These are 8 oz skewers so 2 lbs is good for 4 persons. If you prefer an appetizer kebab, use 6 oz of meat.

  • Total Time: 40 mins
  • Yield: 4 1x


Units Scale
  • 2 lbs boneless beef sirloin, cut into 1 1/2 inch chunks
  • Metal or bamboo skewers

Beef Marinade

  • 1/4 cup olive oil
  • 1/4 cup Djon mustard
  • 1/4 cup balsamic vinegar
  • 4 garlic cloves, minced
  • 2 tbsp SYD Moola Beef Rub
  • 2 tablespoon minced fresh rosemary (or 2 teaspoons dried)
  • 1 tablespoon minced fresh thyme (1 teaspoon dried)

BBQ Glaze

  • 1/2 stick butter
  • 2 tablespoons finely chopped onion
  • 1/4 cup favorite bourbon or whiskey
  • 3/4 cup favorite BBQ Sauce (KC Masterpiece is good)
  • 2 tablespoons honey
  • 1 tablespoon Sriracha to taste
  • 2 tablespoons apple juice


  1. Prepare marinade and place in gallon Ziploc bag. Add beef cubes and let marinate in fridge, 2 hours or overnight, turning occasionally.

  2. Prepare glaze by melting 1/2 stick butter in saucepan and adding two tablespoons finely chopped onion. Sauté until translucent. Remove saucepan from fire and add 1/4 cup of your favorite bourbon or whiskey. Return pan to fire and carefully tilt the saucepan to catch fire and flambe the alcohol off—flames will be about 1 to 1 ½ feet tall and diameter of pan, so don’t lean over the pan (it will take about 20 seconds for it to finish burning off). Add 3/4 cup of your favorite BBQ sauce and 2 tablespoons honey and 1 tablespoon Sriracha taste. Add apple juice or water to thin the sauce so it’s like runny gravy.

  3. Prepare grill with a hot and a cool zone.
  4. Drain beef cubes and discard marinade (or optionally reserve it to toss sliced red potatoes and asparagus in before grilling).
  5. Thread beef onto six metal or soaked wooden skewers.
  6. Grill beef on the hot zone. Once beef has a nice char, baste a few times with the glaze allowing the glaze to set before reapplying. Remove when beef has reached the doneness you like. (If the beef flames up, move it to the cooler zone or spritz it with water using a spray bottle.)

  7. Since you’re already firing up your grill, you can thinly slice some red potatoes with skin on and toss the potatoes with the beef marinade you drained. Grill your thinly sliced potatoes before you grill your beef skewers to you’ll have a tasty side dish to go with the skewers.
  8. The same process works for asparagus or bell peppers you can grill to go with your beef.
  • Author: Harry Soo
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Category: Entree
  • Cuisine: American