Ingredients:
1/4 cup whole grain mustard
2 tablespoons Dijon mustard
4 cloves garlic, finely chopped
2 tablespoons white wine vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 tablespoon finely chopped fresh rosemary leaves
2 teaspoons Spanish paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions for glaze:
Whisk together all of the ingredients in a small bowl, cover, and let sit at room temperature for at least 30 minutes and up to 4 hours before using.
How to use the glaze: Marinate top sirloin steak and skinless/boneless chicken breasts in glaze. First, cut both the steak and chicken into one-inch cubes and then place all meat in a tupperware or glass bowl. Pour the glaze over the meat, cover, and refrigerate up to 24 hours before grilling. 30 minutes before you are ready to make the meal, soak wooden skewers in water, or use wire skewers, with no need for soaking in water. Then alternately place steak and chicken on the skewers, close together. Grill over medium-high heat for 6-7 minutes on each side.
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