Top Sirloin Kabobs

Akaushi Wagyu Top Sirloin Kabobs have plenty of juiciness and flavor. The marbling adds a rich, buttery flavor and tenderness that elevates the traditional sirloin kabob to a new level. These kabobs are perfect for a variety of dishes, from simple kabobs with vegetables to more elaborate, globally inspired mediterranean, Asian-style, and South American Churrasco kabobs.  Additionally, they are ideal for chili and stew.

Marinate the Wagyu:

• Using your favorite marinade, marinate in the refrigerator for at least 1-2 hours. Avoid marinating for too long, as Wagyu is tender and doesn’t need an extended marinating time.

Prep the Veggies:

• While the beef is marinating, prep the vegetables. Cut the peppers, onion, and zucchini into roughly equal-sized chunks that will skewer easily.

Assemble the Kabobs:

• Preheat your grill or grill pan to medium-high heat. If using wooden skewers, make sure they’ve been soaked in water for at least 30 minutes to prevent burning.
• Thread the marinated American Akaushi Wagyu beef cubes, bell peppers, onion, and zucchini onto the skewers, alternating between meat and vegetables for an even cook.

Grill the Kabobs:

• Place the skewers on the preheated grill, cooking for 3-4 minutes per side. Wagyu is best cooked to rare or medium-rare for optimal tenderness and juiciness, so aim for an internal temperature of 120°F for rare and 130°F for medium-rare.
• Turn the kabobs occasionally to ensure even cooking and avoid overcooking the Wagyu.

Rest and Serve:

• Once cooked to your desired doneness, remove the kabobs from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute and keeps the meat juicy.