Grilled Wagyu Kabobs with Veggies Recipe
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Juicy wagyu cubes, crisp veggies, and that perfect char — these Halal Wagyu Kabobs bring big flavor to the grill. Using our Wagyu Denver steak, you’ll get tender, buttery bites of beef paired with fire-kissed peppers and onions.
Ingredients
- 1 lb Wagyuwala Halal Wagyu Denver Steak, cut into cubes
- 1 red bell pepper, chopped into chunks
- 1 yellow bell pepper, chopped into chunks
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- Salt & pepper, to taste
- Optional: garlic powder, paprika, or steak seasoning
- Dipping sauce of choice (chimichurri, garlic yogurt, or tahini)
Instructions
- Prep the wagyu: Cut Denver steak into cubes and place into a bowl. Drizzle with olive oil and season lightly with salt, pepper, and spices if desired.
- Prep the veggies: Chop bell peppers and onion into bite-sized chunks. Toss with a drizzle of olive oil and seasoning.
- Build your skewers: Alternate wagyu cubes with peppers and onion for a colorful, balanced kabob.
- Grill to perfection: Heat grill until hot. Place skewers directly on the grates and cook for 2–3 minutes per side, turning for even char marks. Wagyu cooks quickly — don’t overdo it.
Plate & serve: Arrange kabobs on a platter with a small ramekin of dipping sauce. Simple, vibrant, and packed with wagyu flavor.
