Steps to Prepare Award-winning Guinness Marinated Fullblood Wagyu Kabob Bites

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Many things affect the quality of taste from Guinness Marinated Fullblood Wagyu Kabob Bites, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Guinness Marinated Fullblood Wagyu Kabob Bites delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Guinness Marinated Fullblood Wagyu Kabob Bites is 20-24 kabobs. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Guinness Marinated Fullblood Wagyu Kabob Bites estimated approx 45 minutes.

To get started with this recipe, we have to first prepare a few ingredients. You can have Guinness Marinated Fullblood Wagyu Kabob Bites using 18 ingredients and 5 steps. Here is how you can achieve it.

Ingredients and spices that need to be Prepare to make Guinness Marinated Fullblood Wagyu Kabob Bites:

1. 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef for Kabobs (cut into bite-size pieces)
2. 1 Large Red Bell Pepper (cut into 1 inch cubes)
3. 1 Small Sweet Onion (cut into 1 inch cubes)
4. Marinade
5. 12 OZ Guinness Stout Beer
6. 2 TBSP Molasses
7. 1 TSP Worcestershire Sauce
8. 1/2 CUP Sweet Onion (minced)
9. 1 TBSP Garlic (minced)
10. Smokey Cheddar Cheese Sauce
11. 2 OZ Unsalted Butter
12. 2 OZ Flour
13. 1/4 CUP Sweet Onion (minced)
14. 1 PT Whole Milk
15. 4 OZ Smoked Cheddar Cheese (grated)
16. 1 TSP Kosher Salt
17. 1/4 TSP Freshly Ground Black Pepper
18. 1 TSP Sriracha

Instructions to make to make Guinness Marinated Fullblood Wagyu Kabob Bites

1. PREPARING THE MARINADE Cut your Fullblood Wagyu beef into bite-size pieces.Mix the Guinness, molasses, Worcestershire sauce, minced sweet onion, and minced garlic in a medium size bowl. Add the bite-size pieces of beef to the bowl, and submerge the beef. Let it sit in the marinade for 24 hours. In addition, soak 25 toothpicks (plain not flavored) in cold water overnight.
2. PREPARING THE KABOBS Once the beef is done marinating, drain off the marinade.Cut the red bell pepper and sweet onion into 1 inch cubes.Thread each pre-soaked toothpick with a piece of red bell pepper, a piece or two of sweet onion, and a piece of marinated kabob beef. Let the kabobs sit at room temperature for 30 minutes before grilling. While you’re waiting, make the smokey cheddar sauce (for dipping the kabobs in).
3. PREPARING THE SMOKEY CHEDDAR SAUCE Melt the unsalted butter in a heavy-bottom sauce pan on medium heat. Sauté the onions in the butter until translucent. Add the flour to the pan, and cook until it smells toasty (takes about 3-4 minutes). Whisk in the milk slowly. Cook, while stirring occasionally, for 15 minutes on medium-low heat. If it is a little too thick, you can thin it out by adding a little more milk.
4. Remove from heat, and fold in the grated smoked cheddar cheese, kosher salt, freshly ground black pepper, and sriracha sauce. Season to taste with kosher salt and freshly ground black pepper.
5. FINAL STEPS Heat the BBQ or gas grill on high heat for 10 minutes. Grill the Fullblood Wagyu beef kabobs for 2 minutes on each side or until nicely caramelized on both sides. Remove the kabobs from the grill, and serve them with warm smokey cheddar cheese sauce.Enjoy!

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