Wagyu Beef Kebabs

breeze of summer

The sun is finally out. Such a shame, we can't throw a party with our loved one but there is no excuse for BBQ in a back garden with everyone in your household. Quarantine life doesn't stop us from having fun. When it comes to BBQ for Japanese, it's an indoor dine. Why don't we try Japanese style grill in a room that gets a lot of sunlight this Easter? Here's our colouful Wagyu beef Kebab recipe. 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. Make the sauce for marinating. Add the soy sauce, honey, garlic paste and shio koji into a bowl and mix well.

  2. Thread the beef, onion, green pepper and red paprika onto wooden skewers. Season with sea salt and black pepper. Cook on a griddle pan or non-stick frying pan for 7 mins each side until the beef is thoroughly cooked and brown.

  3. Scatter with the spring onions.

Serve your Kebabs with cheesy miso-garlic bread and, if you like, a glass of your favourite sake.