Let summer grilling do the delicious talking with savory spice rubbed beef skewers served with a charred lime and corn salsa.
Chili-Lime Glazed Beef Skewers balance a savory spice rub with a rich, sweet glaze. No stove or oven needed, this is an entirely outdoor-friendly recipe that highlights summer produce with lime-infused Charred Corn Salsa.
- Author: Jessica Smith
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main
- 12 Skewers (wooden or metal)
- 1 Tbsp Badia Complete Seasoning
- 1½ lbs Beef sirloin (cubed (see note))
- ¼ cup Honey
- 1 Tbsp Lime Zest (from 2–3 small limes)
- 2 tsp Soy Sauce
- 1 tsp Ancho Chili Powder
- ½ tsp Red Pepper Flakes
Charred Corn Salsa:
- 4 ears Fresh Corn (husked)
- 1 Red Bell Pepper (finely diced)
- 1 Jalapeño (finely diced)
- 4 sprigs Cilantro (chopped)
- 1 Tbsp Olive Oil
- 1 Tbsp Lime Juice
- If using wooden skewers, soak in water for 30 minutes before using (this will help to prevent burning).
- In a large mixing bowl, combine Badia Complete Seasoning and cubed beef. Thread beef onto skewers. (At this point you can refrigerate the skewers, covered, for up to a day.)
- Make glaze by whisking honey with lime zest, soy sauce, chili powder and red pepper flakes. Set aside.
- When ready to cook, preheat a gas or charcoal grill.
- Rub corn with some olive oil and grill, turning frequently, until it begins to char and is heated through, 8 to 10 minutes. Set aside to cool. When cool enough to handle, slice kernels from cobs and transfer to a mixing bowl. Combine corn with bell pepper, jalapeño, cilantro, olive oil and lime juice. Season with some salt and pepper.
- Grill skewers, turning to develop grill marks on all sides. Brush generously with chili-lime glaze and continue grilling until beef is cooked to your liking, about 3 minutes for medium-rare and 6 minutes for medium-well.
- Serve skewers over corn salsa. Enjoy!
We have found that sirloin is a great cut for grilled skewers – more affordable than some other cuts of beef but more adaptable and tender than leaner cuts. Beef tenderloin, flank steak or even pork loin will all work great in this recipe as well.
Jessica Smith is a native of the American Midwest, currently living in Thailand where she writes about food and travel throughout Southeast Asia. Jessica believes that the best way to understand a place is through its local cuisine.