One of my favorite summer grilled snacks is thinly sliced beef skewers or satay. You can find ingredients in your pantry that can make a million different flavor combinations. Whether you season your beef with a Thai curry, southern BBQ, Indian masala, Greek rosemary and garlic, or a simple salt, pepper and herb blend, beef satay is always a crowd pleaser.

You can use several cuts of beef for this recipe. I like to use budget cuts like skirt, hanger, flank steak and London broil. These cuts are really flavorful but can be tough if overcooked. Cuts like this can be sliced thin and cooked quickly to maintain tenderness. You can also use more expensive cuts like sirloin, rib eye and tenderloin if you want to go big.

The recipe below is a simple asian inspired marinade. Soy sauce adds the saltiness, while the garlic, ginger, chili pepper flakes, orange juice and zest give the skewer a little kick. You can balance the salty flavor with a drizzle of sweetness in the form of honey, sugar, brown sugar or agave nectar. This also gives the skewer good caramelized flavor and color while it cooks on the grill.

*Top 3 Skewer Tips*

1. To slice the meat thinly and evenly freeze it for 30 minutes to make it firm, then slice and marinate

2. Do not overcrowd or overload the skewer or it will not cook properly.

3. If you are using wooden skewers, soak them for 30-60 minutes in hot water to prevent them from burning.

Honey Orange Beef Satay

Mix the first 6 ingredients in a bowl and marinate the beef for 1 hour. Soak wooden skewers in hot water while the beef marinates. Thread the thinly sliced beef on the skewers. Heat a grill, grill pan or broiler over high heat. Place the skewers on the grill and cook until browned on side, flip once and repeat. Remove the skewers from the grill, place on a platter and drizzle with a little honey to glaze.