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Jerked Beef and Chili-Honey-Garlic Shrimp Kebabs

By Katie Lee Biegel

Learn how Katie Lee Biegel makes her Jerked Beef and Chili-Honey-Garlic Shrimp Kebabs

Jerked Beef Kebabs


  • 1 ¼ lb top sirloin steak, cut into 1-inch chunks
  • 4 scallions, white and green parts, chopped
  • ½ small jalapeño, chopped, including seeds (add more seeds if you want it spicier)
  • 2 cloves garlic, smashed
  • Juice of 1 lime
  • 1 tbsp olive oil
  • 1 tsp light brown sugar
  • ½ tsp dried thyme
  • ½ tsp ground allspice
  • Pinch of ground cloves
  • Pinch of ground cinnamon
  • Salt and freshly ground black pepper



  1. Place beef in a nonreactive bowl. Place the scallions, jalapeño and garlic in a small food processor and pulse until finely chopped.
  2. Add the lime juice, oil, brown sugar, thyme, allspice, cloves and cinnamon, and puree until a smooth paste forms.
  3. Add the mixture to the beef along with a pinch each of salt and pepper, and toss until the meat is thoroughly coated.
  4. Cover and refrigerate for 1 hour. Soak 12 8-inch wooden skewers in water for at least 30 minutes.
  5. Remove meat from the fridge and let stand 10 to 15 minutes. Skewer 3 or 4 chunks of meat onto each skewer.
  6. Preheat an outdoor grill to high (indoor grill or grill pan may also be used). Brush the grill grates with an oil-soaked towel and grill the kebabs, turning once, until medium-rare, about 2 minutes per side. Serve hot.


Chili-Honey-Garlic Shrimp Kebabs


  • 2 pounds (910 g; 16- to 20-count) shrimp
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • ⅓ cup (75 ml) honey
  • 2 tablespoons chili garlic sauce


  1. Soak wooden skewers in water for at least 30 minutes.
  2. Preheat an outdoor grill to medium-high. Make sure the grates are clean.
  3. Thread the shrimp onto the skewers, using two skewers for each kebab so that they hold securely and are easy to flip while cooking. Use 4 or 5 shrimp per kebab. Season both sides of each kebab with salt and pepper. Use a pastry brush to coat each side with oil
  4. In a small microwave-safe bowl, combine the honey and chili garlic sauce. Microwave for 20 to 30 seconds (or heat the mixture in a small saucepan to liquefy the honey) and whisk to combine.
  5. Place the kebabs on the grill. Cover the grill and cook for about 2 minutes, until the shrimp begin to turn pink. Flip and brush with the honey mixture. Cook for 1 minute.
  6. Flip and brush the other side with the honey mixture. Cook for 1 minute. Flip again and brush with more sauce. Flip and brush again. Serve hot.


Ⓥ Vegan & Vegetarian Options:

Replace the beef in the jerked kebabs with seitan, one of the best plant based proteins for the grill.

For vegans, substitute the honey with an agave/maple syrup blend in the shrimp kebabs and use mini Portobellos as your protein.

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