Mustard Bourbon Kabobs Recipes

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BROWN SUGAR BOURBON MARINADE



Brown Sugar Bourbon Marinade image

Tangy, rich, & sweet, this Brown Sugar Bourbon Marinade recipe is a whiskey lover's dream! Its bourbon-forward flavor is offset with rich, tangy balsamic, & a little bit of brown sugar creates crave-worthy caramelized char on the grill. Use it to elevate anything you throw on the grill this summer - chicken, steak, pork chops, kabobs, & more!

Provided by Jess Larson

Categories     Sauces & Condiments

Time 5m

Number Of Ingredients 10

2 pounds meat or veggies of choice
½ cup bourbon (see Recipe Notes)
⅓ cup brown sugar, firmly packed
¼ cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon whole grain mustard
3 cloves garlic, finely chopped or grated
1 teaspoon dried rosemary (or 1 tablespoon freshly chopped)
optional: pinch crushed red pepper flakes
kosher salt & ground black pepper, to season

Steps:

  • Add the bourbon, brown sugar, balsamic vinegar, olive oil, mustard, garlic, rosemary, & crushed red pepper flakes, if using, to a bowl or jar. Season with 2 teaspoons kosher salt & ground black pepper, as desired. Whisk or shake to combine.
  • Pour the bourbon marinade over your meat or veggies of choice. Marinate at least 6 hours or up to overnight.
  • as desired. Enjoy!

MUSTARD BOURBON KABOBS



Mustard Bourbon Kabobs image

You'll love the tangy and subtly sweet blend of mustard and bourbon in these tasty, no-fuss kabobs. Make a little extra marinade and serve them with a side of brown rice. Barbara White - Katy, Texas

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5

6 tablespoons brown sugar
6 tablespoons Dijon mustard
3 tablespoons bourbon or apple cider
3 tablespoons reduced-sodium soy sauce
1 pork tenderloin (1 pound), cut into 3/4-inch cubes

Steps:

  • In a small bowl, combine the brown sugar, mustard, bourbon and soy sauce. Pour 3/4 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Thread pork onto four metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until tender, turning and basting occasionally with reserved marinade.

Nutrition Facts : Calories 172 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 355mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

BOURBON-MUSTARD STEAK KEBABS



Bourbon-Mustard Steak Kebabs image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons vegetable oil, plus more for the grill
3 to 4 sprigs thyme
3 cloves garlic, smashed
Freshly ground pepper
2/3 cup bourbon or rye whiskey
1 tablespoon packed brown sugar
1/4 cup whole-grain mustard
Kosher salt
1 3/4 pounds tri-tip steak, cut into 1- to 1 1/2-inch chunks
1 small red onion, cut into 3/4-inch chunks

Steps:

  • Make the marinade: Heat the vegetable oil in a small saucepan over medium heat. Add the thyme, garlic and 1/2 teaspoon pepper and cook, stirring occasionally, until the garlic is softened, about 4 minutes. Remove from the heat, carefully add the bourbon and then return to the heat. Simmer until reduced by more than half, about 5 minutes. Pour into a large bowl; whisk in the brown sugar, mustard and 1/2 teaspoon salt. Let cool to room temperature.
  • Add the steak to the bowl, toss well and let marinate in the refrigerator 2 to 6 hours.
  • Soak twelve 8- to 10-inch skewers in water for 30 minutes to prevent scorching. Preheat a grill to medium high. Drain the steak, discarding the garlic and thyme. Thread the steak and red onion onto the skewers. Season all over with salt and pepper.
  • Oil the grill grates. Grill the kebabs, turning occasionally, until the onion and steak are well charred, 4 to 7 minutes for medium doneness.

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