Wagyu Beef Kebabs

beef and vegetable kebabs on a white serving plate

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.

Course Main Course

Cuisine American

Diet Gluten Free

Keyword easy beef kebabs, easy beef marinade, kebabs

Prep Time 10

Cook Time 15

Marinating Time 20

Total Time 45

Servings

Calories 478kcal

Author Robin Miller

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.

Nutrition