"Try this grill worthy recipe for Grilled Fullblood Wagyu Beef Kabobs with Coconut Lemongrass marinade and Scallion Ginger Dipping Sauce."
Grilled Wagyu Beef Kabobs with Coconut Lemongrass Marinade
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Prep time: 1hr
Cook time: 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 package Double 8 Cattle Company Fullblood Wagyu Kabob Meat
- 1 Red Bell Pepper (seeded and cut into 1 inch cubes)
- 1 Red Onion (cut into 1 inch cubes)
ingredients
Coconut Lemongrass Marinade
- 8 ounces Canned Unsweetened Coconut Milk
- 1/4 cup Tamari (can substitute with soy sauce or coconut aminos)
- 2 tablespoons Palm Sugar (grated)
- 1 Lime (juiced)
- 4 Garlic Cloves (minced)
- 3 Red or Green Thai Chiles (minced small)
- 1 stalk Lemongrass (cut off top 4 inches and mince the remainder) (set aside 2 TBSP for dipping sauce)
- 1 piece Ginger (1 inch piece, peeled and minced)
ingredients
Scallion Ginger Dipping Sauce
- 10 Scallions (very thinly sliced)
- 1/4 cup Tamari (can substitute with soy sauce or coconut aminos)
- 1 piece Ginger (1 inch piece, peeled and minced)
- 2 Thai Chiles (minced finely)
- 2 tablespoons Lemongrass (minced finely)
- 3 tablespoons Grapeseed Oil
- 1/4 cup Rice Wine Vinegar
ingredients
Garnish
- 2 tablespoons Toasted Sesame Seeds
- 2 tablespoons Scallions (thinly sliced)
Method
Step 1
PREPARING THE MARINADE FOR THE FULLBLOOD WAGYU KABOB MEAT Cut off the top 4 inches of the stalk of lemongrass, and mince the remainder. Set aside two tablespoons for the dipping sauce and use the rest for the marinade (see instructions below). Purée all of the marinade ingredients (coconut milk, tamari, grated palm sugar, lime juice, minced garlic cloves, minced Thai chiles, minced lemongrass, and peeled and minced ginger) in a blender or a food processor for 10 seconds. Cut the Fullblood Wagyu kabob meat into approximately 1 inch cubes. Add the beef to the marinade, and toss to coat. Cover the marinated Fullblood Wagyu kabob meat, and chill for 2-24 hours. Remove the Fullblood Wagyu kabob meat from marinade, brushing off any excess liquid.
Step 2
PREPARING THE KABOBS Seed the red bell pepper and cut it into 1 inch cubes. Cut the red onion into 1 inch cubes as well. Thread the marinated Fullblood Wagyu beef onto the skewers. Alternate the beef with the red bell pepper cubes and the red onion cubes. Make sure the pieces are touching but not pressed too tightly together. Leave at least 1 inch of space at the ends of skewers. Save any excess marinade to use as a basting liquid.
Step 3
PREPARING THE SCALLION GINGER DIPPING SAUCE Combine all of the dipping sauce ingredients (two tablespoons of minced lemongrass, thinly sliced scallions, tamari, peeled and minced ginger, minced Thai chiles, grapeseed oil, and rice wine vinegar) in a large bowl. Let the dipping sauce sit for at least an hour to let the flavors build.
Step 4
FINAL STEPS Heat a gas grill to medium-high. Grill the Fullblood Wagyu beef skewers, brushing with basting liquid and turning every 2 minutes, for a total of 6 minutes. Stop basting and cook, turning every 2 minutes, until the kabobs are browned around the edges and cooked through (takes about 4 minutes more). Thinly slice the scallions for the garnish, and gather your toasted sesame seeds. Serve your Fullblood Wagyu kabobs on a platter garnished with sliced scallions and toasted sesame seeds. Pair the kabobs with the scallion ginger dipping sauce, and enjoy!