Steps to Make Award-winning Wagyu Beef Kabobs (Whole30 & Paleo)
Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, Steps to Make Quick Wagyu Beef Kabobs (Whole30 & Paleo). One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Wagyu Beef Kabobs (Whole30 & Paleo), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Wagyu Beef Kabobs (Whole30 & Paleo) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook Wagyu Beef Kabobs (Whole30 & Paleo) using 16 ingredients and 4 steps. Here is how you cook it.
Ingredients and spices that need to be Make ready to make Wagyu Beef Kabobs (Whole30 & Paleo):
- 1 Package Double 8 Cattle Company Fullblood Wagyu Beef for Kabobs
- 1 Red Bell Pepper (cut into 1 inch x 1 inch pieces)
- 1 Yellow Bell Pepper (cut into 1 inch x 1 inch pieces)
- 1 Poblano Pepper (cut into 1 inch x 1 inch pieces)
- 12 Cremini Mushrooms
- 1 Red Onion (cut into 1 inch x 1 inch pieces)
- 1 Small Zucchini (cut into 1 inch x 1 inch pieces)
- Marinade
- 1/3 CUP Red Wine Vinegar
- 2 TBSP Fresh Rosemary (minced)
- 1/2 CUP Coconut Aminos
- 2 TBSP Olive Oil
- 1 TBSP Oregano
- 2 TSP Garlic (diced)
- 1 TSP Kosher Salt
- 1 TSP Freshly Ground Black Pepper
Steps to make Wagyu Beef Kabobs (Whole30 & Paleo)
- 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 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.
- FINAL STEPS
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!
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