Tender bits of Japanese A5 Wagyu Filets skewered along with hearty vegetables.
Ingredients
Unit
8
Item
oz Japanese A5 Wagyu Filet Skewers. Add to Cart
Unit
1
Item
red bell pepper
Unit
1/2
Item
red onion
Unit
1
Item
large zucchini
Unit
6
Item
whole mushrooms
Unit
1/2
Item
pineapple
Unit
3
Item
tablespoons butter
Unit
1
Item
teaspoon minced garlic
Unit
1
Item
tablespoon chopped parsley
Steps
Step 1:
Heat a grill to medium high heat.
Step 2:
Remove the seeds from the bell pepper and cut into 1” pieces.
Step 3:
Remove the skin from the onion half then cut in half.
Step 4:
Cut the ends off of the zucchini and then slice into 1” rounds.
Step 5:
Wash and dry the mushrooms.
Step 6:
Peel and chop the pineapple into 1” pieces
Step 7:
Alternate bell pepper, zucchini, and onion onto 2 skewers. Fill another skewer with all of the mushrooms and another skewer with the pineapple.
Step 8:
Season the beef skewers with salt and pepper.
Step 9:
Place the kabobs on the grill and cook for 4-5 minutes per side.
Step 10:
Melt the butter in a small pan over medium low. Add the garlic and cook for 1 minute.
Step 11:
Remove the pan from the heat and stir in the parsley and salt and pepper to taste.
Step 12:
Brush the garlic butter all over the skewers then serve.
Pro Tips
Let meat sit out for an hour or so to come to room temperature before you assemble the skewers. It’ll cook more evenly.
Throw a piece or two of your favorite wood into the charcoal right before you put the skewers on so when it smokes, it imparts extra flavor into the meat and veggies.
If you're using wooden skewers, soak them in water for at least an hour before you use them so they don't burn up over the fire.
Pairing Recommendations
Your favorite red wine!
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