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Wagyu Beef Kebabs

breeze of summer

When the sun is shining, it's the perfect time to throw a party with your loved ones. Even if you're staying at home, there's no excuse not to have a BBQ in your back garden with everyone in your household. Life doesn't have to stop us from having fun! In Japan, BBQs are often enjoyed indoors. Why not try a Japanese-style grill in a sun-drenched room? Here's our colorful recipe for Wagyu beef kebabs. Itadakimasu!




  • 200g Wagyu Beef (fillet, sirloin, rib or chuck roll/diced into small cubes)

  • 1/2 Large Onion (diced into small cubes)

  • 1 Green Pepper (diced into small cubes)

  • 1 Red Paprica (diced into small cubes)

  • 1 tsp Sea Salt

  • 1 tsp Black Pepper

  • 1/2 tbsp Vegetable Oil

  • 1 tbsp Soy Sauce

  • 1 tbsp Honey

  • 1 tsp Garlic Paste

  • 1 tbsp Shio Koji or Miso (if you have it)

  • Small Handful of Spring Onions

  1. Prepare the marinade sauce by mixing soy sauce, honey, garlic paste, and shio koji in a bowl.

  2. Thread the Wagyu beef, onion, green pepper, and red paprika onto wooden skewers. Sprinkle sea salt and black pepper over the kebabs.

  3. Heat a griddle pan or non-stick frying pan and cook the kebabs for 7 minutes on each side until the beef is browned and thoroughly cooked.

  4. Sprinkle the kebabs with chopped spring onions.

Serve the kebabs with cheesy miso-garlic bread and your favourite sake, if desired.

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