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Marinated Wagyu Beef Kabobs with Charred Pepper Sauce

Stout and Sriracha Marinated Wagyu Beef Kabobs with Charred Pepper Sauce

Prep Time: 40 Minutes (Plus 12-24 Hours to Marinate)
Cook Time: 10 Minutes
Servings: 3-4
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1 CUP Stout Beer (chef used Capella Porter from Ecliptic Brewing)
  • 3 TBSP Sriracha
  • 3 Garlic Cloves (finely minced)
  • 1 Lime (juiced)
  • 3 TBSP Dark Brown Sugar
  • 2 TBSP Grapeseed Oil
  • 1 TBSP Ground Cumin
  • 1 TBSP Ancho Chile Powder
  • 2 TSP Kosher Salt
Charred Pepper Sauce
  • 1 Poblano Pepper
  • 2 Jalapeno Peppers (diced, spicy - keep seeds and pith, not spicy - remove seeds and pith)
  • 4 Garlic Cloves (smashed)
  • 1 CUP Cilantro (leaves and stems)
  • 1 TSP Ground Cumin
  • 1 TSP Kosher Salt
  • 2 TBSP Lime Juice
  • 2 TBSP Water
  • 1/2 Sweet Onion (small diced)
  • 2 TBSP Grapeseed Oil


          • Small Bowl
          • Resealable Plastic Bag
          • Gas Grill
          • Food Processor or Blender
          • Bamboo Skewers (soaked in water overnight) or Metal Skewers

          FIRST STEP

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


          In a small bowl, place all of the marinade ingredients (stout beer, sriracha, minced garlic, lime juice, dark brown sugar, grapeseed oil, ground cumin, ancho chile powder, and kosher salt).

          Mix until well combined.

          Place the Fullblood Wagyu beef for kabobs (make sure you cut each piece in half) in a resealable plastic bag. Pour the marinade over the beef, and massage it in.

          Seal the bag, and let the kabob beef marinate in the refrigerator overnight. While the beef is marinating, turn the bag occasionally to coat.


          Place the poblano pepper over a gas flame or on the gas grill until charred on all sides.

          Once the pepper has cooled, cut it into pieces (discard the seeds and stem).

          Place the pepper in a food processor or blender.

          Add the diced jalapenos (keep the seeds and pith if you want spicy but remove them if you don’t want your sauce too spicy) to the blender as well.

          Lastly, add the smashed garlic, cilantro, ground cumin, kosher salt, lime juice, diced sweet onion, water, and grapeseed oil to the blender.

          Blend until smooth, and season to taste with kosher salt. Reserve.


          Thread the marinated Wagyu beef and large diced onions onto 4 skewers. Alternate between the beef and the onion as you thread.

          If using bamboo skewers, make sure you’ve soaked them overnight before using them. Or, you can use metal skewers.

          Heat a gas grill on high heat for 10 minutes. Then, place the kabobs on the grill.

          Grill the kabobs for 2 minutes on each side for a medium-rare doneness.

          FINAL STEPS

          Let the marinated and grilled Wagyu beef kabobs rest for 5 minutes.

          Serve the kabobs with the charred pepper sauce.


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