Grilled Wagyu Beef Kabobs with Coconut Lemongrass Marinade

Recipe provided by Chef Melanie Hammericksen

Prep Time: 1 Hour (Plus 24 hours to marinade)
Cook Time: 15 Minutes
Servings: 4
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

INGREDIENTS

  • 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Kabob Meat
  • 1 Red Bell Pepper (seeded and cut into 1 inch cubes)
  • 1 Red Onion (cut into 1 inch cubes)

Coconut Lemongrass Marinade

  • 8 OZ Canned Unsweetened Coconut Milk
  • 1/4 CUP Tamari (can substitute with soy sauce or coconut aminos)
  • 2 TBSP Palm Sugar (grated)
  • 1 Lime (juiced)
  • 4 Garlic Cloves (minced)
  • 3 Red or Green Thai Chiles (minced small)
  • 1 STALK Lemongrass (cut off top 4 inches and mince the remainder) (set aside 2 TBSP for dipping sauce)
  • 1 PIECE Ginger (1 inch piece, peeled and minced)

Scallion Ginger Dipping Sauce

  • 10 Scallions (very thinly sliced)
  • 1/4 CUP Tamari (can substitute with soy sauce or coconut aminos)
  • 1 PIECE Ginger (1 inch piece, peeled and minced)
  • 2 Thai Chiles (minced finely)
  • 2 TBSP Lemongrass (minced finely)
  • 3 TBSP Grapeseed Oil
  • 1/4 CUP Rice Wine Vinegar

Garnish

  • 2 TBSP Toasted Sesame Seeds
  • 2 TBSP Scallions (thinly sliced)

Tools

  • Gas Grill or BBQ
  • Bamboo Skewers or Metal Skewers (If using bamboo skewers, soak in water overnight before use)


PREPARING THE MARINADE FOR THE FULLBLOOD WAGYU KABOB MEAT

Cut off the top 4 inches of the stalk of lemongrass, and mince the remainder. Set aside two tablespoons for the dipping sauce and use the rest for the marinade (see instructions below).

Purée all of the marinade ingredients (coconut milk, tamari, grated palm sugar, lime juice, minced garlic cloves, minced Thai chiles, minced lemongrass, and peeled and minced ginger) in a blender or a food processor for 10 seconds.

Cut the Fullblood Wagyu kabob meat into approximately 1 inch cubes.

Add the beef to the marinade, and toss to coat.

Cover the marinated Fullblood Wagyu kabob meat, and chill for 2-24 hours.

Remove the Fullblood Wagyu kabob meat from marinade, brushing off any excess liquid.


PREPARING THE KABOBS

Seed the red bell pepper and cut it into 1 inch cubes. Cut the red onion into 1 inch cubes as well.

Thread the marinated Fullblood Wagyu beef onto the skewers. Alternate the beef with the red bell pepper cubes and the red onion cubes.

Make sure the pieces are touching but not pressed too tightly together.

Leave at least 1 inch of space at the ends of skewers.

Save any excess marinade to use as a basting liquid.


PREPARING THE SCALLION GINGER DIPPING SAUCE

Combine all of the dipping sauce ingredients (two tablespoons of minced lemongrass, thinly sliced scallions, tamari, peeled and minced ginger, minced Thai chiles, grapeseed oil, and rice wine vinegar) in a large bowl.

Let the dipping sauce sit for at least an hour to let the flavors build.


FINAL STEPS

Heat a gas grill to medium-high.

Grill the Fullblood Wagyu beef skewers, brushing with basting liquid and turning every 2 minutes, for a total of 6 minutes.

Stop basting and cook, turning every 2 minutes, until the kabobs are browned around the edges and cooked through (takes about 4 minutes more).

Thinly slice the scallions for the garnish, and gather your toasted sesame seeds.

Serve your Fullblood Wagyu kabobs on a platter garnished with sliced scallions and toasted sesame seeds.

Pair the kabobs with the scallion ginger dipping sauce, and enjoy!


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