Recipe of Homemade Moroccan Style Fullblood Wagyu Beef Kabobs with Tzatziki Sauce

Moroccan Style Fullblood Wagyu Beef Kabobs with Tzatziki Sauce. 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. Simple Way to Prepare Speedy Moroccan Style Fullblood Wagyu Beef Kabobs with Tzatziki Sauce – Babe Cook.

Cool yogurt and cucumbers combine in this tangy Greek tzatziki recipe. There's a lot you can do with ground beef in your slow cooker. Plus, ground beef will last three to four months in the freezer, so stockpiling this staple ingredient will serve you well.

Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, moroccan style fullblood wagyu beef kabobs with tzatziki sauce. One of my favorites. This time, I’m gonna make it a little bit tasty. 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 enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Moroccan Style Fullblood Wagyu Beef Kabobs with Tzatziki Sauce is something that I have loved my whole life. They are fine and they look wonderful.

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. Simple Way to Prepare Speedy Moroccan Style Fullblood Wagyu Beef Kabobs with Tzatziki Sauce – Babe Cook.

To get started with this recipe, we have to prepare a few ingredients. You can cook moroccan style fullblood wagyu beef kabobs with tzatziki sauce using 15 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Moroccan Style Fullblood Wagyu Beef Kabobs with Tzatziki Sauce:

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

Wagyu-X cattle are raised on mineral rich grasslands and slow finished on a proprietary diet utilizing wet and roasted brewers grains. Wagyu Beef Tallow does not burn as quickly as butter and will allow you to get that perfect sear while upgrading the flavor and fatty profile of your steak. Moroccan-style chicken and vegetable stew Bring a taste of Morocco into your home with this healthy, fragrant stew that's packed with flavourful spices, vegetables and chicken. These kabobs (kebab, kabob, however you want to say it) are roasted in a Moroccan inspired spice blend, and dipped in a cool mint yogurt sauce.

Steps 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!.

This post may contain affiliate links. Moroccan Beef Kabobs with Mint Yogurt Sauce. Beef Kabobs with Avocado Tzatziki Sauce. Place the kofta kebabs on the lightly oiled, pre-heated Moroccan Lamb & Beef Kabobs Recipe. Savory koftas are made with tender Wagyu beef, onion We recommend serving these Moroccan Beef Kabobs with tzatziki sauce, naan bread, a Greek.

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