Moroccan Kiwami Wagyu Kabobs

October 28, 2020

Recipes

Marinade

• 2.2lbs Kerwee Kiwami 8+ Dice, defrosted
• 4 tbsp lemon juice
• 3 cloves garlic, minced
• 6 tbsp olive oil
• 1 tbsp coriander seeds, ground
• 2 tsp cumin seeds, ground
• 1/4 tsp cinnamon, ground
• 2 tsp salt
• 1 tsp chili flakes

Tzatziki

• 2 cups thick Greek Yoghurt, plain
• 1/2 cucumber, grated
• 2 tsp dilled, chopped
• 1 tsp salt
• 2 tsp lemon juice

Other

• Bamboo skewers/metal skewers

Method

1. Mix tzatziki ingredients in a bowl, and refrigerate until serving.
2. Mix all meat marinade ingredients together. Stir until the salt has dissolved. Then add the beef and mix until completely combined.
3. Refrigerate and mix every 20 minutes to continue marinating. Do this process for at least 2 hours for maximum flavor.
4. Bring to room temperature before grilling - at least 30 minutes.
5. If using bamboo skewers, soak in water while meat is coming to room temperature. This ensure the skewers won’t burn during the cooking process.
6. On a hot grill, cook skewered meat for 3-4 minutes each side (for medium rare).
7. Carefully remove meat from skewers and serve immediately.