Wagyu Beef and Veggie Kebabs


It's no surprise that we have been spending most weekends having fun in the sun. My husband, Brad, always says that everything tastes better at the beach. While I'd agree, these Wagyu Beef and Veggie Kebabs are fantastic anywhere. I made a simple mixture of soy sauce, olive oil, and thyme and marinated the meat for a few hours. I threaded them along with some veggies lightly coated in the same marinade and then grilled them to perfection. If you think that this sounds so easy and looks so good, I would add that they are delicious.


Ingredients for Wagyu Beef and Veggie Kebabs:


4 Wagyu Petit Beef fillets, cut into 1 1/2" pieces

3 bell peppers, halved, seeded and cut into 1 1/2" pieces

3 red onions, halved and cut into 1 1/2" inch pieces

a dozen 12' skewers


Marinade:

1/4 cup olive oil

1/4 cup soy sauce

6 cloves of garlic, chopped

4 sprigs of fresh thyme

3/4 teaspoon black pepper


Time-Saving Tip: Cut the beef and veggies up to a day in advance and refrigerate.


Let's see what we need.


We're ready to cook.



Combine marinade ingredients in a small bowl.


Cut the meat and then toss with the marinade reserving 1/4 cup for the vegetables. Cover and refrigerate the beef for 3-4 hours.


Toss the onions and peppers with the reserved marinade.




Thread the vegetables and the meat on the skewers. I like to start and end with the veggies.






Transfer the kebabs to a preheated grill. Cook, uncovered until there are grill marks all over.


They're ready! Wagyu Beef and Veggie Kebabs are so delicious and are perfect for summer days. You can do most of the work in advance, and with some quick grilling, dinner is served. I like to serve these with couscous or rice.

Enjoy!


Wagyu Beef and Veggie Kebabs:

  • 4 Wagyu Petit Beef fillets, cut into 1 1/2" pieces

  • 3 bell peppers, halved, seeded and cut into 1 1/2" pieces

  • 3 red onions, halved and cut into 1 1/2" inch pieces

  • a dozen 12' skewers


Marinade:

  • 1/4 cup olive oil

  • 1/4 cup soy sauce

  • 6 cloves of garlic, chopped

  • 4 sprigs of fresh thyme

  • 3/4 teaspoon black pepper

  • Combine marinade ingredients in a small bowl.

  • Cut the meat and then toss with the marinade reserving 1/4 cup for the vegetables. Cover and refrigerate the beef for 3-4 hours. Toss the onions and peppers with the reserved marinade.

  • Thread the vegetables and the meat on the skewers. I like to start and end with the veggies. Transfer the kebabs to a preheated grill. Cook, uncovered until there are grill marks all over.

  • Time-Saving Tip: Cut the beef and veggies up to a day in advance and refrigerate.

2018 Cranberry Walk