Honey Mustard Skewers: Best Grilled Delight for Summer

Get Ready to Savor the Sweet and Tangy Delight of Honey Mustard Surf and Turf Skewers

Imagine a warm summer evening, the sizzle of the grill, and the mouthwatering aroma of honey mustard marinade. This recipe for Honey Mustard Surf and Turf Skewers is a perfect blend of sweet and savory flavors that will make your taste buds dance with joy. I first tried this at a friend’s backyard barbecue, and it was love at first bite. Now, I’m excited to share this delightful dish with you.

A Little History and Background

Honey Mustard Skewers are a modern twist on the classic surf and turf, which traditionally combines seafood and red meat. The idea of combining beef and shrimp on a skewer is not just visually appealing but also brings together two delicious proteins in one bite. This recipe has become a favorite at my family gatherings, and I always get requests for it. It’s a perfect blend of traditional flavors with a contemporary touch.

Why You’ll Love This Recipe

The Honey Mustard Marinade is what makes this dish so special. The combination of sweet honey, tangy Dijon mustard, and a hint of garlic creates a flavor profile that is both comforting and exciting. Plus, the simplicity of the preparation means you can enjoy more time with your guests rather than slaving away in the kitchen. The vibrant colors of the bell peppers and onions add a beautiful touch, making these skewers a feast for the eyes as well.

Perfect Occasions to Prepare This Recipe

These Honey Mustard Surf and Turf Skewers are perfect for any outdoor gathering, whether it’s a casual backyard barbecue or a festive summer party. They also make a fantastic addition to a romantic dinner for two. The versatility of this dish means it can be a hit at any event where you want to impress your guests with something both delicious and easy to prepare.

Ingredients

1. 1/2 pound beef sirloin, cut into 1-inch cubes
2. 1/2 pound large shrimp, peeled and deveined
3. 1 red bell pepper, cut into 1-inch pieces
4. 1 yellow bell pepper, cut into 1-inch pieces
5. 1 large onion, cut into wedges
6. 1/4 cup honey
7. 1/4 cup Dijon mustard
8. 2 tablespoons olive oil
9. 1 tablespoon apple cider vinegar
10. 1 clove garlic, minced
11. Salt and black pepper to taste

Substitution Options

• Beef: You can use chicken or pork if you prefer.
• Shrimp: Scallops or small chunks of fish like salmon or tilapia work well too.
• Bell Peppers: Zucchini, mushrooms, or cherry tomatoes can be used instead.
• Onion: Shallots or leeks can add a milder, sweeter flavor.

Preparation Section

Step 1: Prepare the Marinade

In a small bowl, whisk together honey, Dijon mustard, olive oil, apple cider vinegar, minced garlic, salt, and black pepper. The marinade should have a smooth, creamy consistency with a rich, golden color. The aroma of the garlic and the tangy Dijon mustard will start to fill your kitchen, making your mouth water.

Step 2: Marinate the Ingredients

Place the beef cubes and shrimp in separate bowls or zip-lock bags. Divide the marinade equally between the beef and shrimp, reserving about 1/4 cup for basting during grilling. Let them marinate in the refrigerator for at least 30 minutes, or up to 2 hours. The longer they marinate, the more flavorful they will be. The beef will soak up the sweet and tangy flavors, while the shrimp will become tender and succulent.

Step 3: Assemble the Skewers

Thread the marinated beef, shrimp, red and yellow bell peppers, and onion wedges alternately onto skewers. The vibrant colors of the bell peppers and the golden hues of the marinated beef and shrimp create a visually stunning presentation. Make sure to leave a little space between each piece to ensure even cooking. The skewers should be full but not overcrowded.

Step 4: Grill the Skewers

Preheat the grill to medium-high heat. Grill the skewers, turning occasionally and basting with the reserved marinade, until the beef is cooked to desired doneness and the shrimp are pink and opaque, about 6-8 minutes. The sizzle of the grill and the smoky aroma will make your guests eager to dig in. The basting adds an extra layer of flavor and keeps the ingredients moist and juicy.

Chef’s Tip: For a smoky flavor, add a few wood chips to the grill. The subtle smokiness will complement the sweet and tangy marinade beautifully.

Timing

Prep Time: 20 minutes plus marinating time
Cooking Time: 8 minutes
Total Time: 28 minutes plus marinating
Calories: 310 kcal per serving
Servings: 4 servings

Chef’s Secret

To enhance the flavor, let the skewers rest for a few minutes after grilling. This allows the juices to redistribute, making the beef and shrimp even more tender and flavorful. A little patience goes a long way in bringing out the best in this dish.

Extra Info

Did you know that honey is a natural preservative? It not only adds sweetness but also helps to keep the marinade fresh and flavorful. The Dijon mustard, on the other hand, is a great source of antioxidants and adds a zesty kick to the mix. Together, they create a balanced and delicious marinade that elevates the entire dish.

Necessary Equipment

• Skewers (metal or wooden, soaked in water if using wooden)
• Grill (outdoor or indoor)
• Bowl for mixing marinade
• Whisk
• Basting brush
• Kitchen knife and cutting board

Storage

If you have any leftovers, store them in an airtight container in the refrigerator. The skewers will keep well for up to 2 days. To reheat, you can either microwave them for a quick fix or place them back on the grill for a few minutes to restore their smoky flavor. The marinade will help keep the beef and shrimp moist, even when reheated.

For longer storage, you can freeze the skewers without the marinade. Simply thread the raw ingredients onto skewers, wrap them tightly in plastic wrap, and place them in a freezer bag. They can be stored in the freezer for up to 3 months. When you’re ready to cook, thaw them in the refrigerator overnight and then marinate and grill as usual.

Pro tip: If you’re freezing the skewers, consider leaving off the vegetables and adding them fresh when you’re ready to grill. This will help maintain their crisp texture and vibrant colors.

Tips and Advice

• Make sure to soak wooden skewers in water for at least 30 minutes before threading to prevent them from burning on the grill.
• Don’t over-marinate the beef and shrimp. Too much time in the marinade can make them overly soft and mushy.
• Keep the grill clean and well-oiled to prevent the skewers from sticking.
• Use a meat thermometer to check the internal temperature of the beef. It should reach 145°F (63°C) for medium-rare.

Presentation Tips

• Garnish the skewers with fresh herbs like parsley or cilantro for a pop of color and freshness.
• Serve the skewers on a bed of mixed greens or a simple salad for a complete and balanced meal.
• Add a sprinkle of sesame seeds or chopped nuts for a bit of crunch and added flavor.

Healthier Alternative Recipes

Here are six possible variations to make this dish even healthier:

1. Grilled Vegetable Skewers: Replace the beef and shrimp with a variety of colorful vegetables like zucchini, bell peppers, mushrooms, and cherry tomatoes. Drizzle with the same honey mustard marinade for a delicious vegetarian option.
2. Chicken and Shrimp Skewers: Use chicken breast instead of beef for a leaner protein option. The honey mustard marinade works wonderfully with chicken, giving it a sweet and tangy flavor.
3. Quinoa and Veggie Skewers: Thread quinoa balls, bell peppers, and onions onto skewers. Brush with the honey mustard marinade and grill until the quinoa is crispy and the vegetables are tender.
4. Salmon and Shrimp Skewers: Substitute the beef with salmon for a heart-healthy omega-3 boost. The honey mustard marinade complements the rich, buttery flavor of the salmon perfectly.
5. Portobello Mushroom Skewers: Use large portobello mushroom caps instead of beef. The meaty texture of the mushrooms pairs well with the sweet and tangy marinade, making it a satisfying and healthy option.
6. Tofu and Shrimp Skewers: For a plant-based twist, use firm tofu instead of beef. The tofu will absorb the flavors of the marinade, and the combination with shrimp provides a nice balance of textures and flavors.

Common Mistakes to Avoid

Mistake 1: Overcooking the Beef and Shrimp

Overcooking the beef and shrimp can make them tough and rubbery. Keep an eye on the skewers and turn them frequently to ensure even cooking. The beef should be cooked to your desired doneness, and the shrimp should turn pink and opaque. Using a meat thermometer can help you achieve the perfect doneness.

Mistake 2: Not Soaking Wooden Skewers

Failing to soak wooden skewers can lead to them catching fire on the grill. Soak them in water for at least 30 minutes before threading the ingredients. This simple step will prevent the skewers from burning and ensure your skewers stay intact.

Mistake 3: Overcrowding the Skewers

Overcrowding the skewers can result in uneven cooking and a less appealing presentation. Leave a little space between each piece to allow for even heat distribution. This will ensure that all the ingredients cook evenly and look beautiful on the plate.

Mistake 4: Neglecting to Baste During Grilling

Not basting the skewers with the reserved marinade can result in dry and flavorless ingredients. Basting adds moisture and enhances the flavors, making the beef and shrimp more succulent and delicious. Use a basting brush to apply the marinade generously as you grill.

Mistake 5: Not Allowing the Skewers to Rest

Skipping the resting step can cause the juices to run out, resulting in drier meat and shrimp. Let the skewers rest for a few minutes after grilling. This allows the juices to redistribute, making the beef and shrimp more tender and flavorful. A little patience goes a long way in perfecting this dish.

FAQ

Can I use different types of meat for the skewers?

Yes, you can use chicken, pork, or even lamb instead of beef. Each type of meat will bring its unique flavor to the dish, and the honey mustard marinade will complement them beautifully. Just make sure to adjust the cooking time accordingly.

What if I don’t have Dijon mustard?

If you don’t have Dijon mustard, you can use whole-grain mustard or even a mild yellow mustard. The flavor profile will be slightly different, but it will still be delicious. The key is to find a balance between the sweetness of the honey and the tanginess of the mustard.

Can I use metal skewers instead of wooden ones?

Absolutely! Metal skewers are a great alternative to wooden ones. They are reusable and don’t require soaking. Just make sure to handle them carefully as they can get very hot. You can also use a pair of tongs to turn the skewers on the grill.

How long should I marinate the beef and shrimp?

Marinate the beef and shrimp for at least 30 minutes, or up to 2 hours. The longer they marinate, the more flavorful they will be. However, avoid marinating for too long, as it can make the meat and shrimp overly soft and mushy.

Can I make the skewers ahead of time?

Yes, you can assemble the skewers ahead of time and store them in the refrigerator. Just make sure to cover them with plastic wrap to prevent the ingredients from drying out. When you’re ready to grill, simply take them out and proceed with the recipe.

Is there a vegetarian version of this recipe?

Yes, you can make a vegetarian version by using a variety of vegetables like zucchini, bell peppers, mushrooms, and cherry tomatoes. You can also add some halloumi cheese for a bit of protein and a delicious, melty texture. The honey mustard marinade works wonderfully with vegetables, giving them a sweet and tangy flavor.

Can I use a different type of vinegar?

Yes, you can use white wine vinegar or rice vinegar instead of apple cider vinegar. Each type of vinegar will bring a slightly different flavor to the marinade, but the overall taste will still be delicious. The key is to find a balance between the sweetness of the honey and the tanginess of the vinegar.

How do I know when the beef and shrimp are cooked?

The beef should be cooked to your desired doneness. For medium-rare, it should reach an internal temperature of 145°F (63°C). The shrimp should turn pink and opaque. You can use a meat thermometer to check the internal temperature of the beef and visually inspect the shrimp for doneness.

Can I use a different type of honey?

Yes, you can use different types of honey, such as clover, wildflower, or even manuka. Each type of honey will bring its unique flavor to the marinade. The key is to find a honey that you enjoy and that complements the other flavors in the dish. Just make sure it’s a good quality, pure honey for the best results.

What can I serve with the skewers?

You can serve the skewers with a variety of sides, such as a simple green salad, grilled corn, or a quinoa pilaf. The honey mustard marinade also works well as a dressing for the salad. Add some fresh herbs like parsley or cilantro for a pop of color and freshness. A light and refreshing side will complement the rich flavors of the skewers perfectly.

Final Thoughts

These Honey Mustard Surf and Turf Skewers are a crowd-pleaser that will make any gathering memorable. The sweet and tangy marinade, combined with the perfect blend of beef and shrimp, creates a dish that is both delicious and visually stunning. Whether you’re hosting a backyard barbecue or a romantic dinner, this recipe is sure to impress. So, fire up the grill, gather your loved ones, and enjoy the sweet and savory delight of these delectable skewers. Happy grilling!