Wagyu Beef Kabobs (Whole30 & Paleo)
Wagyu Beef Kabobs (Whole30 & Paleo)

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, wagyu beef kabobs (whole30 & paleo). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Wagyu Beef Kabobs (Whole30 & Paleo) is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Wagyu Beef Kabobs (Whole30 & Paleo) is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can have wagyu beef kabobs (whole30 & paleo) using 16 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Wagyu Beef Kabobs (Whole30 & Paleo):
  1. Prepare 1 Package Double 8 Cattle Company Fullblood Wagyu Beef for Kabobs
  2. Take 1 Red Bell Pepper (cut into 1 inch x 1 inch pieces)
  3. Prepare 1 Yellow Bell Pepper (cut into 1 inch x 1 inch pieces)
  4. Take 1 Poblano Pepper (cut into 1 inch x 1 inch pieces)
  5. Make ready 12 Cremini Mushrooms
  6. Take 1 Red Onion (cut into 1 inch x 1 inch pieces)
  7. Prepare 1 Small Zucchini (cut into 1 inch x 1 inch pieces)
  8. Prepare Marinade
  9. Make ready 1/3 CUP Red Wine Vinegar
  10. Make ready 2 TBSP Fresh Rosemary (minced)
  11. Take 1/2 CUP Coconut Aminos
  12. Prepare 2 TBSP Olive Oil
  13. Make ready 1 TBSP Oregano
  14. Take 2 TSP Garlic (diced)
  15. Make ready 1 TSP Kosher Salt
  16. Get 1 TSP Freshly Ground Black Pepper
Steps 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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