Wagyu Beef Kabobs with Coconut Lemongrass Marinade

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Try this grill worthy recipe for grilled Fullblood Wagyu beef kabobs with coconut lemongrass marinade and scallion ginger dipping sauce!

4
1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Kabob Meat
1 Red Bell Pepper ( seeded and cut into 1 inch cubes )
1 Red Onion ( cut into 1 inch cubes )
Coconut Lemongrass Marinade:
8 oz. Canned Unsweetened Coconut Milk
1/4 cup Tamari ( can substitute with soy sauce or coconut aminos )
2 tbsp. Palm Sugar ( grated )
1 Lime ( juiced )
4 Garlic Cloves ( minced )
3 Red or Green Thai Chiles ( minced small )
1 STALK Lemongrass ( cut off top 4 inches and mince the remainder, set aside 2 TBSP for dipping sauce )
1 PIECE Ginger ( 1 inch piece, peeled and minced )
Scallion Ginger Dipping Sauce:
10 Scallions ( very thinly sliced )
1/4 cup Tamari ( can substitute with soy sauce or coconut aminos )
1 PIECE Ginger ( 1 inch piece, peeled and minced )
2 Thai Chiles ( minced finely )
2 tbsp. Lemongrass ( minced finely )
3 tbsp. Grapeseed Oil
1/4 cup Rice Wine Vinegar
Garnish:
2 tbsp. Toasted Sesame Seeds
2 tbsp. Scallions ( thinly sliced )

PREPARING THE MARINADE FOR THE FULLBLOOD WAGYU KABOB MEAT

Cut off the top 4 inches of the stalk of lemongrass, and mince the remainder. Set aside two tablespoons for the dipping...
See the full directions on my site

Nutritions

Calories
1629

Sodium
3447mg
143% DV

Fat
147g
226% DV

Protein
13g
27% DV

Carbs
41g
14% DV

Fiber
12g
50% DV