Wagyu Beef Kebabs
Buttery soft cubes of Wagyu beef, marinated in a sweet/savory, garlicky glaze, and grilled alongside colorful, flavorful veggies. The meat is tender and charred, and the vegetables are caramelized and vibrant – making this one show-stopping meal.
My son said this was one of the best things I’ve ever made! And kids don’t lie, right? I’m confident it’s because of the flavorful marinade (made with everyday ingredients) and tenderness of Wagyu beef. And I used pre-cut Wagyu beef that was sourced from whole tenderloins, so it was exceptionally tender and flavorful. The pre-cut beef is also great for stir-fries, stews, fajitas, and other quick and easy dishes.
I used Valor Provisions Wagyu beef for its superior quality. I love the melt-in-your-mouth tenderness of premium Wagyu beef, and Valor Provisions delivers beef that 100% natural, meaning raised with no added hormones or antibiotics. Plus, it’s American made and every purchase supports Veteran-owned protein producers.
Can you substitute another beef cut? Yes. While I prefer American Wagyu for its tenderness, you can also use tenderloin, tri-tip, and sirloin. Just look for beef with marbling – it’s the fat that keeps the meat juicy during cooking. And don’t forget to marinate!
Choose your favorite vegetables for the kebabs. I used bell pepper, red onion, mushrooms, and cherry tomatoes, but you can also use yellow onion, zucchini, yellow squash, or any other vegetable that can be skewered!
What should you serve with your Wagyu beef kebabs? I suggest serving fluffy rice on the side to round out the meal. Since the beef and veggies are on the skewers, most of meal is done!
Wagyu Beef Kebabs
Ingredients
For the Marinade
- 2 1/2 tablespoons soy sauce, or liquid aminos, or coconut aminos
- 2 tablespoons balsamic reduction, or balsamic vinegar (reduction adds subtle sweetness which pairs nicely the the soy sauce)
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon vegetable oil, or any neutral-flavored oil
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
For the Kebabs
- 1 1/2 pounds Wagyu beef tenderloin, or sirloin, cut into cubes, I used Valor Provisions pre-cut tenderloin
- 2 bell peppers, any color, seeded and cut into 2-inch pieces
- 1 pint cherry tomatoes, or grape tomatoes
- 1 red onion, cut into 2-inch pieces
- 16 small mushrooms, button or cremini
- Olive oil for cooking
Instructions
- To make the marinade, combine all ingredients in a medium bowl. Add the beef and marinate for at least 20 minutes, and up to 24 hours (refrigerate when marinating longer than 30 minutes).
- Thread the beef and vegetables (reserve the marinade) onto metal or wooden skewers (to prevent scorching, soak wooden skewers in water for 20 minutes before using).
- Brush the beef and vegetables with some of the reserved marinade.
- Brush a large skillet or griddle with olive oil and preheat to medium-high. Add the kebabs to the hot pan and cook until each side is charred and the beef is cooked to your liking, brushing with the reserved marinade after each turn.
- Transfer the kebabs to a plate, cover loosely with foil and let rest for 3 to 5 minutes before serving.