Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, moroccan style fullblood wagyu beef kabobs with tzatziki sauce. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Moroccan Style Fullblood Wagyu Beef Kabobs with Tzatziki Sauce is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Moroccan Style Fullblood Wagyu Beef Kabobs with Tzatziki Sauce is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have moroccan style fullblood wagyu beef kabobs with tzatziki sauce using 15 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Moroccan Style Fullblood Wagyu Beef Kabobs with Tzatziki Sauce:
- Prepare Double 8 Cattle Company Fullblood Wagyu Kabob Beef
- Make ready Fresh Lemon Juice
- Take Garlic Cloves (crushed and minced)
- Take Olive Oil
- Make ready Coriander (toasted and ground)
- Get Cumin (toasted and ground)
- Prepare Kosher Salt
- Get Dried Chili Flakes
- Take Ground Cinnamon
- Take Tzatziki Sauce
- Prepare English Cucumber (grated on the large holes of a box grater)
- Make ready Kosher Salt (divided)
- Make ready Garlic Cloves (peeled and finely minced) (you can also use 2-3 cloves if you prefer)
- Take Fresh Dill (chopped)
- Prepare Greek Yogurt
Steps to make Moroccan Style Fullblood Wagyu Beef Kabobs with Tzatziki Sauce:
- ITEMS TO PREPARE THE DAY BEFORE - Place 5 bamboo skewers in water to soak overnight. Toast the coriander and cumin until fragrant. Then, place the coriander and cumin in a mortar and pestle. Grind until fine. Add the crushed and minced garlic, ground cinnamon, kosher salt, and chili flakes. Make a paste.Place the paste, lemon juice, and olive oil in a bowl. Let the bowl sit overnight to develop the flavor.
- PREPARING THE TZATZIKI SAUCE - Grate the English cucumber, and toss with 1/2 teaspoon of kosher salt. Let this sit for 30 minutes. Then, squeeze out the excess liquid.In a large mixing bowl, place the minced garlic cloves, chopped dill, and remaining 1/2 teaspoon of kosher salt.Mix in the cucumber. Stir in the yogurt, and combine thoroughly. Cover tightly, and refrigerate for a couple of hours.
- PREPARING THE FULLBLOOD WAGYU BEEF KABOBS - Add the Fullblood Wagyu beef for kabobs to the bowl (that contains your paste, lemon juice, and olive oil). Toss to coat the beef. Cover the bowl with plastic wrap, and place it in the refrigerator for 2 hours. This allows the beef to marinate. Bring the Fullblood Wagyu beef out of the refrigerator, and let it sit at room temperature for one hour before starting the grill.
- Heat the grill on high while you thread the beef onto the bamboo skewers (that you soaked in water overnight). Sear the meat on high for 2-3 minutes each side for a medium finish (or longer depending on your preference). Transfer to a plate, and cover the Fullblood Wagyu beef kabobs loosely with foil to keep them warm. Set aside for 5 minutes to rest.
- FINAL STEPS - Place your chilled Tzatziki sauce on a plate, and add a few warm Fullblood Wagyu beef kabobs.If you’d like, pair the dish some freshly baked pita bread.Serve, and enjoy!
So that is going to wrap this up with this special food moroccan style fullblood wagyu beef kabobs with tzatziki sauce recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
