Moroccan Style Fullblood Wagyu Beef Kabobs with Tzatziki Sauce

Easiest Way to Make Any-night-of-the-week Moroccan Style Fullblood Wagyu Beef Kabobs with Tzatziki Sauce

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, Moroccan Style Fullblood Wagyu Beef Kabobs with Tzatziki Sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

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To get started with this particular recipe, we must prepare a few components. You can cook Moroccan Style Fullblood Wagyu Beef Kabobs with Tzatziki Sauce using 15 ingredients and 5 steps. Here is how you cook it.

Ingredients and spices that need to be Take to make Moroccan Style Fullblood Wagyu Beef Kabobs with Tzatziki Sauce:

1. 1 Package Double 8 Cattle Company Fullblood Wagyu Kabob Beef
2. 2 OZ Fresh Lemon Juice
3. 3 Garlic Cloves (crushed and minced)
4. 2 OZ Olive Oil
5. 1 TBSP Coriander (toasted and ground)
6. 2 TSP Cumin (toasted and ground)
7. 2 TSP Kosher Salt
8. 1 TSP Dried Chili Flakes
9. 1/4 TSP Ground Cinnamon
10. Tzatziki Sauce
11. 3/4 English Cucumber (grated on the large holes of a box grater)
12. 1 TSP Kosher Salt (divided)
13. 4 Garlic Cloves (peeled and finely minced) (you can also use 2-3 cloves if you prefer)
14. 2 TBSP Fresh Dill (chopped)
15. 2 CUP Greek Yogurt

Steps to make to make Moroccan Style Fullblood Wagyu Beef Kabobs with Tzatziki Sauce

1. 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.
2. 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.
3. 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.
4. 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.
5. 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!

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