Mustardy Sirloin Skewers

These sirloin skewers get their punch from an overnight soak in a marinade that hits every flavor note. Dijon mustard brings sharp heat, Worcestershire adds a fermented, umami depth, brown sugar balances with sweetness, and peanut oil carries it all into the meat. After 8 hours in the fridge, every cube of beef is seasoned through to the center.

The brown sugar and mustard combination creates a glaze that caramelizes over the grill’s direct heat, forming a sticky, slightly charred crust on the outside of each cube. That char is where the best flavor lives.

Peanut oil has a high smoke point, which is why it works better here than olive oil. It won’t burn off or turn bitter on the grill the way lower smoke-point oils do, and it lets the mustard and Worcestershire flavors come through clean.

Pro Tips

• Cut the sirloin into even 1 ½-inch cubes so they cook uniformly. Smaller pieces overcook before larger ones are done.
• Oil the grill grates well before cooking. The sugar in the marinade will stick aggressively to a dry grate.
• Don’t crowd the cubes on the skewer. Leave a small gap between each piece so heat circulates evenly.
• Use metal skewers or soak wooden ones for at least 30 minutes to prevent burning.

Variations

• Thread bell peppers, onion wedges, or mushrooms between the beef cubes for loaded kebabs.
• Add a tablespoon of hot sauce to the marinade for a spicy-sweet version.
• Use this same marinade on thick-cut pork chops or chicken thighs for a different protein.