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Garlic-Mustard Grilled Beef Skewers

Garlic-Mustard Glaze:
¼ cup whole grain mustard
2 Tbsp. Dijon mustard
2 tsp. The Spice Hunter California Granulated Garlic
2 Tbsp. white wine vinegar
1 Tbsp. low-sodium soy sauce
1 Tbsp. honey
1 Tbsp. The Spice Hunter Mediterranean Rosemary
2 tsp. The Spice Hunter Sweet Paprika or 100% Organic Paprika
¼ tsp. kosher salt
¼ tsp. The Spice Hunter Coarse Ground Black Pepper

Grilled Beef Skewers:
2 pounds beef tenderloin
Twelve 6-inch wooden skewers, soaked in cold water for 30 minutes

For Garlic-Mustard Glaze: Whisk together all of the glaze ingredients in a small bowl, cover, and let sit at room temperature for at least 30 minutes, but no more than 4 hours, before using. For Grilled Beef Skewers: Heat your grill to high. Cut the tenderloin lengthwise in half, then cut the halves lengthwise in half again. Slice crosswise to make 24 equal pieces. Skewer 2 pieces of beef onto each skewer, keeping them together at one end of the skewer. (This will make the grilled skewer easier to hold and eat.) Place the skewers in a baking dish or on a baking sheet, pour half of the glaze over the meat, and turn to coat. Grill the meat, turning once and brushing with the remaining glaze, for 4 to 6 minutes until golden brown, slightly charred, and cooked to medium-rare. Transfer the skewers to a cutting board and let rest for 5 minutes. Place the skewers on a platter and serve hot or at room temperature.