"Try out this delicious Moroccan Style Wagyu Beef Kabobs with Tzatziki Sauce recipe from Double 8 Cattle Company."
Moroccan Style Wagyu Beef Kabobs
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ingredients
- 1 Package Double 8 Cattle Company Fullblood Wagyu Kabob Beef
- 2 ounces Fresh Lemon Juice
- 3 cloves crushed and minced Garlic
- 2 ounces Olive Oil
- 1 tablespoon toasted and finely ground Coriander
- 2 teaspoons toasted and finely ground Cumin
- 2 teaspoons Kosher Salt
- 1 teaspoon Dried Chili Flakes
- 1/4 teaspoon Ground Cinnamon
ingredients
Tzatziki Sauce
- 3/4 English Cucumber (grated on the large holes of a box grater)
- 1 teaspoon Kosher Salt (divided)
- 4 cloves peeled and minced Garlic (you can also use 2-3 cloves if you prefer)
- 2 tablespoons chopped Fresh Dill
- 2 cups Greek Yogurt
Method
Step 1
ITEMS TO PREPARE THE DAY BEFORE Place 5 bamboo skewers in water to soak overnight. Toast the coriander and cumin until fragrant. Then, place the coriander and cumin in a mortar and pestle. Grind until fine. Add the crushed and minced garlic, ground cinnamon, kosher salt, and chili flakes. Make a paste. Place the paste, lemon juice, and olive oil in a bowl. Let the bowl sit overnight to develop the flavor.
Step 2
PREPARING THE TZATZIKI SAUCE Grate the English cucumber, and toss with 1/2 teaspoon of kosher salt. Let this sit for 30 minutes. Then, squeeze out the excess liquid. In a large mixing bowl, place the minced garlic cloves, chopped dill, and remaining 1/2 teaspoon of kosher salt. Mix in the cucumber. Stir in the yogurt, and combine thoroughly. Cover tightly, and refrigerate for a couple of hours.
Step 3
PREPARING THE FULLBLOOD WAGYU BEEF KABOBS Add the Fullblood Wagyu beef for kabobs to the bowl (that contains your paste, lemon juice, and olive oil). Toss to coat the beef. Cover the bowl with plastic wrap, and place it in the refrigerator for 2 hours. This allows the beef to marinate. Bring the Fullblood Wagyu beef out of the refrigerator, and let it sit at room temperature for one hour before starting the grill. Heat the grill on high while you thread the beef onto the bamboo skewers (that you soaked in water overnight). Sear the meat on high for 2-3 minutes each side for a medium finish. Transfer to a plate, and cover the Fullblood Wagyu beef kabobs loosely with foil to keep them warm. Set aside for 5 minutes to rest.
Step 4
Place your chilled Tzatziki sauce on a plate, and add a few warm Fullblood Wagyu beef kabobs. If you’d like, pair the dish with some freshly baked pita bread. Serve, and enjoy!