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.
- 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!
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.