Grilled Wagyu Beef Kebobs

A man in a grey shirt holds a raw meat and pepper kabob over a small grill.

With a soy and ginger marinade, Grilled Wagyu Beef Kabobs are served with onions and bell peppers. A simple dish to prepare, it also packs a ton of flavor along with bright colors. You can increase the heat by adding more sriracha to the marinade.

Wagyu beef is a Japanese beef cattle brand known for its amazing marbling. It has a creamy, buttery texture that is unlike any other steak. If you are unable to find Wagyu, you can use a locally sourced high-end steak from your butcher.

Though this recipe uses yellow onions and bell peppers, feel free to mix and match different vegetables on the skewers. Even using fruit, like pineapple or peach chunks, would be quite tasty in these kabobs. Make sure to soak wooden skewers in water for at least 30 minutes before grilling so they don’t burn.

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Looking down onto a hot grill with three beef, onion, and bell pepper kabobs resting on the grates.
Cook the kabobs until the desired doneness is reached, 2 to 4 minutes per side.
Looking across the grates of a grill where three beef, onion, and bell pepper kabobs rest.
Though this recipe uses yellow onions and bell peppers, feel free to mix and match different vegetables on the skewers.
A pile of grilled beef and colorful bell pepper kabobs rests on a wooden cutting board.
Garnish the skewers with the sesame seeds before serving. 
A man in a grey shirt holds a raw meat and pepper kabob over a small grill.
Remove the beef from the marinade and thread it onto skewers, alternating with the onions and peppers.

Grilled Wagyu Beef Kebobs Recipe

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A man in a grey shirt holds a raw meat and pepper kabob over a small grill.
With a soy and ginger marinade, grilled wagyu beef kabobs are served with onions and colorful and crisp bell peppers.
Preparation 2 hours
Cook 8 minutes
Ready in 2 hours 8 minutes
Servings 4 Servings
CourseAppetizer
InfluenceGlobal
DifficultySeasoned
MethodGrill
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Ingredients

  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon sriracha
  • 2 green onions chopped
  • 1 teaspoon sesame oil
  • 2 pounds Wagyu beef sirloin steak cubed
  • 1/2 small white onion chopped into large chunks
  • 1 to 2 bell peppers seeded and cut into large chunks
  • 1 tablespoons toasted sesame seeds optional

Equipment

  • skewers

Directions

  • Mix the soy sauce, brown sugar, ginger, garlic, sriracha, green onions, and sesame oil together in a medium bowl. Continue to mix the marinade until the brown sugar is dissolved. 
  • In a shallow bowl or plastic storage bag, add the steak to the marinade and cover. Refrigerate for 2 to 4 hours.
  • Heat a grill to 400 degrees F (205 degrees C). 
  • Remove the beef from the marinade and thread it onto skewers, alternating with the onions and peppers.
  • Cook the kabobs until the desired doneness is reached, 2 to 4 minutes per side. Garnish the skewers with the sesame seeds before serving. 

Nutritional Information

Serving: 4gCalories: 361kcalCarbohydrates: 12gProtein: 53gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 134mgSodium: 1028mgPotassium: 977mgFiber: 1gSugar: 8gVitamin A: 997IUVitamin C: 43mgCalcium: 91mgIron: 5mg

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Ryan is the founder of BBQ Tourist and co-founder of The Smoke Sheet BBQ Newsletter, based in Omaha, Nebraska. Originally from Kansas City, Missouri, for the last several years he has been traveling throughout the country, seeking to experience and understand barbecue in all of its many forms.

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