Recipe of Homemade Wagyu Beef Kabobs (Whole30 & Paleo)

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Easiest Way to Make Super Quick Homemade Wagyu Beef Kabobs (Whole30 & Paleo). It is one of my favorites food recipes. For mine, I am going to make it a little 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 recipe, we have to first prepare a few ingredients. You can cook Wagyu Beef Kabobs (Whole30 & Paleo) using 16 ingredients and 4 steps. Here is how you can achieve it.

Ingredients and spices that need to be Make ready to make Wagyu Beef Kabobs (Whole30 & Paleo):

1. 1 Package Double 8 Cattle Company Fullblood Wagyu Beef for Kabobs
2. 1 Red Bell Pepper (cut into 1 inch x 1 inch pieces)
3. 1 Yellow Bell Pepper (cut into 1 inch x 1 inch pieces)
4. 1 Poblano Pepper (cut into 1 inch x 1 inch pieces)
5. 12 Cremini Mushrooms
6. 1 Red Onion (cut into 1 inch x 1 inch pieces)
7. 1 Small Zucchini (cut into 1 inch x 1 inch pieces)
8. Marinade
9. 1/3 CUP Red Wine Vinegar
10. 2 TBSP Fresh Rosemary (minced)
11. 1/2 CUP Coconut Aminos
12. 2 TBSP Olive Oil
13. 1 TBSP Oregano
14. 2 TSP Garlic (diced)
15. 1 TSP Kosher Salt
16. 1 TSP Freshly Ground Black Pepper

Steps to make to make Wagyu Beef Kabobs (Whole30 & Paleo)

1. 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.
2. 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.
3. 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.
4. 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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