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Wagyu Beef Kabobs with Lemon-Rosemary Marinade

Wagyu Beef Kabobs with Lemon-Rosemary Marinade

Prep Time:  30 Minutes (Plus 2-24 Hours to Marinate)
Cook Time: 20 Minutes
Servings: 4
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Brandyn Baker @blackdog_bbq

INGREDIENTS

  • 2 LB Double 8 Cattle Company Fullblood Wagyu Beef for Kabobs
  • 1 Zucchini (halved, sliced into 1-inch pieces)
  • 1 Bell Pepper (seeds removed, sliced into 1 1/2-inch pieces)
  • 1 Sweet Onion (peeled, cut into 12 pieces)
  • 2 TBSP Olive Oil
  • Kosher Salt (season to taste)
  • Freshly Ground Black Pepper (season to taste)
Marinade
  • 1 Sweet Onion (peeled, chopped)
  • 1/3 CUP Beef Broth
  • 1/3 CUP Vegetable Oil
  • 1/4 CUP Tomato Paste
  • 2 TBSP Minced Garlic
  • 2 TSP Dried Rosemary
  • 1 Lemon (zested)
  • 1 1/2 TSP Sugar
  • 2 TSP Kosher Salt
  • 1 TSP Black Pepper

            Tools

            • Skewers
            • Instant Read Thermometer
            • Mixing Bowl
            • Grill
            • Blender or Food Processor
            • Gallon-Size Ziploc Bag
            • Tongs

            FIRST STEP

            Take the Fullblood Wagyu beef for kabobs out of the freezer, and place them in the refrigerator 24 hours before starting this recipe. 

            PREPARING THE MARINADE

            Place the Wagyu beef for kabobs in a gallon-size Ziploc bag.

            Place all of the marinade ingredients (chopped onion, beef broth, vegetable oil, tomato paste, minced garlic, dried rosemary, lemon zest, sugar, kosher salt, and black pepper) in a food processor or blender.

            Blend until pureed.

            Pour the marinade into the Ziploc bag with the Wagyu beef, and refrigerate for 2-24 hours (chef recommends marinating the Wagyu beef overnight).

            PREPARING THE WAGYU BEEF KABOBS

            Once the Wagyu beef has marinated, preheat the grill to high.

            Remove the Wagyu beef from the Ziploc bag, and place the beef on the skewers.

            Place the pieces of zucchini, bell pepper, and sweet onion in a mixing bowl.

            Add the olive oil, kosher salt, and black pepper to the bowl as well.

            Mix until the zucchini, bell pepper, and onion are thoroughly coated with the oil.

            Then, skewer the zucchini, bell pepper, and onion. Set the vegetable skewers aside until you’re ready to grill.

            Once the grill is heated, place the Wagyu beef skewers and vegetable skewers on the grill.

            Grill for about 8-10 minutes. Then, flip and repeat.

            FINAL STEPS

            Once the Wagyu beef’s internal temperature registers 135°F, take the skewers off the grill.

            Place the Wagyu beef and vegetable skewers over a bed of rice (optional).

            Serve, and enjoy!


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