Napa Daves Honey Mustard Kabobs

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/4 cup dijon mustard
• 4 garlic cloves, finely chopped
• 2 tablespoons wine vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon rosemary
• 2 teaspoons paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 lbs beef tenderloin or 2 lbs tri-tip steak, well trimmed
• 2 medium sized onions, cut into quarters

Recipe

• 1 note: use metal or wooden skewers (soak the wood skewers in water first to keep from burning).
• 2 to make the marinade:.
• 3 well before bbq time, whisk the marinade ingredients together- i like to put it all into a jar with a tight fitting lid and shake!
• 4 to make the kabobs:.
• 5 heat your grill to high.
• 6 cut the beef up into chucks about 1 ½ square.
• 7 alternate the beef cubes with the onion pieces- keep it to just a couple per skewer- they will cook up better that way. place the kabobs in a long shallow dish and cover with about half the marinate. place this in the refrigerator for at least one hour- turn occasionally to soak up the marinade.
• 8 bring out of the refrigerator to come to room temperature before cooking (that way they can cook faster without drying out).
• 9 grill the kabobs, turning once and brushing with the remaining glaze, for 4 to 6 minutes until golden brown, slightly charred, and cooked to medium-rare.
• 10 serve over a bed of hot rice with the remaining sauce on the side. (i love a good pilaf with this dish).