If you like heat and sweet you'll love this easy glaze! I used pork the first time, but it's also good with chicken; will be trying with beef and jumbo shrimp too. (If you decide to use shrimp remember that it cooks in about half the time as other meats do. Also, double skewer them for easy turning.)
Heat grill to medium high and lightly oil grill plate.
Stir together Sriracha and honey in a small bowl.
Skewer the meat, grill for 6 minutes, turn over, brush generously with glaze, grill another 6 minutes, remove from heat, brush with more glaze and serve.
Note: Follow the directions by not brushing the glaze onto the meat until the first side has cooked and you've turned it over because honey burns easily. You want the glaze to be caramelized, but not overly charred. The second reason is because your glaze will not be tainted by the brush having touched raw meat and then dipped back into the glaze.
By Deeli from Richland, WA
This page contains the following solutions.
Yummy whether one inch cubes of beef, pork or chicken.
Pour salad dressing over meat cubes; refrigerate, covered, at least 3 hours. Dip vegetables in marinade, then alternate with meat on skewers.
With no added salt and very little oil in the marinade, these broiled or grilled kabobs made with skinless chicken breasts are lower in saturated fat, cholesterol, and sodium.
