Recipe: Tasty Marinated Wagyu Beef Kabobs with Charred Pepper Sauce

Marinated Wagyu Beef Kabobs with Charred Pepper Sauce. Wagyu beef is marinated in stout beer, sriracha, garlic, lime juice, brown sugar, and spices! After the tender beef and onions are skewered, they're placed on the grill. The tasty kabobs are paired with a charred pepper sauce.

Marinated Wagyu Beef Kabobs with Charred Pepper Sauce After the tender beef and onions are skewered, they're placed on the grill. The tasty kabobs are paired with a charred pepper sauce. This recipe is perfect for grilling season and will definitely become a family favorite! You can have Marinated Wagyu Beef Kabobs with Charred Pepper Sauce using 23 ingredients and 6 steps. Here is how you cook it.

Ingredients of Marinated Wagyu Beef Kabobs with Charred Pepper Sauce

  1. Prepare 1 PACKAGE of Double 8 Cattle Company Fullblood Wagyu Beef for Kabobs (each piece cut in half widthwise).
  2. Prepare 1/2 of Sweet Onion (large diced).
  3. Prepare of Marinade.
  4. You need 1 CUP of Stout Beer (chef used Capella Porter from Ecliptic Brewing).
  5. It's 3 TBSP of Sriracha.
  6. Prepare 3 of Garlic Cloves (finely minced).
  7. It's 1 of Lime (juiced).
  8. You need 3 TBSP of Dark Brown Sugar.
  9. It's 2 TBSP of Grapeseed Oil.
  10. Prepare 1 TBSP of Ground Cumin.
  11. Prepare 1 TBSP of Ancho Chile Powder.
  12. You need 2 TSP of Kosher Salt.
  13. It's of Charred Pepper Sauce.
  14. Prepare 1 of Poblano Pepper.
  15. Prepare 2 of Jalapeno Peppers (diced, spicy - keep seeds and pith, not spicy - remove seeds and pith).
  16. Prepare 4 of Garlic Cloves (smashed).
  17. Prepare 1 CUP of Cilantro (leaves and stems).
  18. Prepare 1 TSP of Ground Cumin.
  19. It's 1 TSP of Kosher Salt.
  20. Prepare 2 TBSP of Lime Juice.
  21. It's 2 TBSP of Water.
  22. Prepare 1/2 of Sweet Onion (small diced).
  23. Prepare 2 TBSP of Grapeseed Oil.

Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts Grilled Fullblood Wagyu Beef Kabobs with Romesco Sauce. Pull the marinated Fullblood Wagyu beef from the refrigerator. Pull the marinated Fullblood Wagyu beef from the refrigerator.

Marinated Wagyu Beef Kabobs with Charred Pepper Sauce step by step

  1. PREPARING THE MARINADE 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..
  2. Seal the bag, and let the kabob beef marinate in the refrigerator overnight. While the beef is marinating, turn the bag occasionally to coat..
  3. PREPARING THE CHARRED PEPPER SAUCE 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..
  4. 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..
  5. PREPARING THE WAGYU BEEF KABOBS 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..
  6. FINAL STEPS Let the marinated and grilled Wagyu beef kabobs rest for 5 minutes. Serve the kabobs with the charred pepper sauce.Enjoy!.

Heat the grill/BBQ on medium-high heat. Pull the Fullblood Wagyu beef for kabobs from the packaging. Cut the larger pieces of beef in half, and put all of the pieces into a large Ziploc bag. Drain beef, discarding marinade in bag. On four metal or soaked wooden skewers, alternately thread beef and vegetables.

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