Marinade:
3 Tbsp. soy sauce
2 Tbsp. malt vinegar
1 Tbsp. A1 steak sauce (or Worcestershire sauce)
1 Tbsp neutral oil, like olive or avocado
Heaping teaspoon of minced garlic
Fresh cracked black pepper
Kabobs:
1 lb Windy N Ranch Wagyu beef kabob cuts
Vegetables such as…
Bell pepper
Anaheim pepper
Red onion
Baby Portobello mushrooms (whole)
1. Mix together marinade ingredients and marinate the beef kabob pieces for up to 12 hours in refrigerator.
2. If using wood or bamboo skewers, soak them in water while preparing the vegetables.
3. Preheat the grill to medium-high heat.
4. Cut vegetables into large pieces approximately the same size as the beef.
5. Assemble kabobs by alternating beef and vegetable pieces on the skewers, being careful not to pack together too tightly and prevent items from cooking evenly.
6. Place kabobs on the preheated grill and close the lid. Rotate every few minutes until the desired cook temperature is reached.