Grilled Bourbon-Glazed Beef Skewers
Juicy beef skewers grilled to perfection with a rich bourbon glaze that imparts a smoky-sweet flavor, perfect for an American-style dinner. These skewers bring a tender, flavorful bite with a caramelized finish that pairs wonderfully with simple sides.
Ingredients
Check ingredients as you go.
- Skewers
- Glaze
- Skewers
- Garnish
Let’s make it
Preparation
Begin by soaking the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
Glaze Preparation
In a medium bowl, combine bourbon, brown sugar, soy sauce, minced garlic, grated ginger, and black pepper. Whisk until sugar dissolves to create the bourbon glaze.
Skewer Assembly
Season the beef cubes evenly with salt and black pepper. Thread the beef cubes onto the soaked wooden skewers, dividing evenly.
Grilling Preparation
Preheat the grill to medium-high heat. Brush the grill grates lightly with olive oil to prevent sticking.
Grilling
Place the beef skewers on the grill. Grill for about 3-4 minutes per side, turning to ensure even cooking. Brush generously with bourbon glaze after flipping each side.
Grilling
Continue grilling and glazing until the beef is cooked to medium-rare or desired doneness, approximately 12-16 minutes total, allowing the glaze to caramelize without burning.
Resting
Remove the skewers from the grill and let them rest for 5 minutes to allow juices to redistribute.
Garnish
Sprinkle sliced green onions over the skewers for a fresh garnish before serving.
Tips & notes
For the best flavor, marinate the beef in the bourbon glaze for 30 minutes before grilling. Keep an eye on the grill to prevent the glaze from burning. Using medium-high heat allows the glaze to caramelize beautifully while keeping the beef juicy.
Saving it for later
Store leftover skewers in an airtight container in the refrigerator for up to 3 days. Keep the glaze separate to prevent the skewers from becoming soggy if storing them before serving.
Reheating
Reheat skewers gently in a preheated oven at 350°F (175°C) for 10-12 minutes, covered with foil to retain moisture. Alternatively, reheat in a skillet over medium-low heat, brushing with extra glaze to keep them moist.
