Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor
PREPARING THE FULLBLOOD WAGYU BEEF KABOBS
Note: If using bamboo skewers, soak them in water overnight so they don’t burn on the grill.
Mix the marinade ingredients (red wine vinegar, fresh rosemary, coconut aminos, olive oil, oregano, garlic, kosher salt, and freshly ground black pepper) in a bowl.
Then, pour the ingredients into a Ziploc bag. This is your marinade.
Cut the peppers, mushrooms, onions, and zucchini. Add them to the Ziploc bag.
Next, add the already pre-cut Fullblood Wagyu beef for kabobs to the Ziploc bag.
Place the Ziploc bag in the fridge.
Let the Fullblood Wagyu beef and other ingredients marinade in the fridge for at least 4 hours (up to 12 hours) for best results.
Preheat the grill to medium-high.
Brush the grill grates with oil.
Remove the beef, vegetables, and mushrooms from the marinade. Save the extra/leftover marinade for basting.
Thread the Fullblood Wagyu beef, peppers, and mushrooms onto your skewer, alternating between the ingredients.
Do not pack them on too tightly. This will allow your kabobs to cook evenly.
Grill the kabobs directly over the heat for 5 to 10 minutes, turning occasionally and basting with leftover marinade.
Remove the Fullblood Wagyu beef kabobs from the grill.
Preheat your oven to 375°F.
Put the grilled kabobs on a cookie sheet, and finish cooking them in the oven until the vegetables are fully cooked (usually takes about 10 minutes).
Boil any of the remaining marinade, and pour over the finished kabobs.
Serve, and enjoy!