Tenderloin Skewers Recipe

Prepare and marinate

Pat the wagyu tenderloin cubes dry with paper towels. In a bowl, combine soy sauce, mirin, minced garlic, grated ginger, brown sugar, neutral oil, kosher salt, and black pepper. Add the beef cubes and toss to coat. Cover and refrigerate for 20–30 minutes (no longer than 2 hours since the pieces are small). Remove from fridge 15 minutes before grilling to come closer to room temperature.

Thread the marinated beef cubes onto skewers, leaving a little space between pieces so heat circulates evenly. Reserve any marinade in the bowl; do not reuse it raw on finished meat unless boiled.

Warm the wagyu tallow gently until liquefied (microwave 10–15 seconds or in a small saucepan). Keep it warm for basting alongside the grill so it stays liquid.

Preheat grill

Preheat a gas or charcoal grill to high (about 500–550°F / 260–290°C) for direct cooking. Oil the grates or brush with a little neutral oil to prevent sticking.

Grill the skewers

Place skewers over direct high heat. Grill 1½–2 minutes per side, rotating to get a good sear on all sides (total 4–6 minutes) for medium-rare to medium depending on cube size. During the last 1–2 minutes, baste the tops with warm wagyu tallow using a brush or spoon to add flavor and sheen. Use an instant-read thermometer if desired: 125–130°F for rare, 135°F for medium.

Once cooked, transfer skewers to a resting plate for 3–5 minutes. Sprinkle flaky sea salt lightly over the skewers while resting.

Make the sauce

In a small bowl, whisk together gochujang, soy sauce, rice vinegar, honey, sesame oil, sliced scallion, and toasted sesame seeds. If the mixture is too thick, thin with 1 teaspoon to 1 tablespoon of water to reach a glossy dipping-sauce consistency. Taste and adjust balance of sweet, salty, or spicy as desired.

Transfer sauce to a serving ramekin. This sauce is for dipping or light drizzling over the skewers.

Assemble chimichurri yogurt

In a bowl, combine Greek yogurt, chopped parsley, chopped cilantro, oregano, minced garlic, red wine vinegar, olive oil, lemon juice, red pepper flakes, kosher salt, and black pepper. Stir until evenly combined. Taste and adjust seasoning (more vinegar or lemon for brightness, more salt if needed). Chill briefly if you prefer it cold; otherwise serve at cool room temperature.

Warm and char naan

Brush both sides of each naan lightly with olive oil or melted wagyu tallow. Place on the hot grill for 30–60 seconds per side until warmed and slightly charred in spots. Remove and keep warm, wrapped in a clean towel or resting on a plate.

Slice or tear naan into serving pieces. Arrange naan on a platter with skewers, and place small bowls of the sweet & spicy Korean sauce and chimichurri yogurt alongside. Sprinkle sliced scallions and cilantro leaves over the assembled platter for garnish.

Serve skewers hot with grilled naan, a ramekin of sweet & spicy sauce for dipping, and chimichurri yogurt for cooling contrast. Offer extra wagyu tallow for basting or brushing if desired. Leftover skewers can be sliced off the sticks and refrigerated up to 2 days.