Beef Skewers with Miller Lite Base Marinade
Total Time: 1 hour and 45 minutes
Yield: 4 to 6 servings
- ¾ cup Miller Lite Base Marinade
- ½ cup lightly packed cilantro leaves, chopped
- 1 tsp dried oregano (preferably Mexican)
- 2 tbsps Worcestershire sauce
- 1½ lbs beef sirloin tips
- 1 lb baby zucchini
- 1 large red onion
- 2 tbsps olive oil
- Miller Lite Mustard BBQ Sauce, for serving
- Combine the Miller Lite Base Marinade with the herbs and Worcestershire sauce.
- Cut the beef into roughly 1½-inch cubes. Combine them in a bag with the marinade and squeeze out any excess air. Let rest at room temperature for 1 hour, or refrigerate for up to 4 hours.
- If using wooden skewers, put them in a bowl or dish and cover them in water so they’re completely submerged and let soak for at least 1 hour to prevent the skewers from splitting and burning.
- Slice the zucchini into ½- to ¾-inch-thick coins and chop the onion into roughly 1½ inch pieces. Toss both with the olive oil to coat.
- Thread the beef onto the skewers, alternating with slices of zucchini and a couple pieces of onion.
- Heat the grill to medium-high (about 450°F) for 5 minutes. Clean the grate (be careful of the flames), then add the skewers and cook, undisturbed, for 2 to 3 minutes, until the beef is seared with visible grill markings.
- Use tongs to rotate the skewers and continue cooking, about 3 minutes per side, until it’s seared all over and its centers read 130°F to 135°F on an instant-read thermometer.
- Serve immediately with Miller Lite Mustard BBQ Sauce on the side.
- TIP: Skewering through the skin of the zucchini, as opposed to the flesh, will maximize surface area and allow for those beautiful grill marks.
Miller Lite Mustard BBQ Sauce
Total Time: 1 hour
Yield: 1.5 cups
- 1 tbsp olive oil
- 1 jalapeño, minced, seeds and membranes removed
- 1 clove garlic, minced
- 1 cup yellow mustard
- ½ cup brown sugar
- ½ cup Miller Lite
- ⅓ cup apple cider vinegar
- 2 tbsps chili powder
- 1 tsp kosher salt
- 1 tsp ground cumin
- ½ tsp ground cayenne, optional
- Warm the olive oil in a saucepan over medium heat.
- Add the jalapeño and garlic, reduce the heat to low, and sauté for a minute or two, until they’re fragrant but before the garlic builds any color.
- Whisk in the rest of the ingredients and reduce the heat to low.
- Cook, whisking occasionally, for 20 to 25 minutes, until it’s thickened and the flavors have concentrated.
- Remove from the heat and cool completely before using or refrigerate in an airtight container for up to one week.
Miller Lite Base Marinade
Total Time: 5 minutes
Yield: 2 cups
- 1 cup Miller Lite
- ½ cup lime juice
- ¼ cup honey
- ½ cup olive oil
- 2 cloves garlic, minced
- 2 tbsps kosher salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp cayenne pepper
- Combine the Miller Lite, lime juice, and honey in a bowl.
- Whisk in the olive oil, then season with the garlic, salt, and spices.
- Use right away or store in an airtight container in the refrigerator for up to 2 days.