Jul 14 2026
Restaurants›Jerusalem Garden Café›Wagyu Kabob Recipe

Wagyu Kabob Recipe

Inspired by Jerusalem Garden Café
Time1h
Serves4

Make Wagyu Kabob Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Wagyu & Marinade

Vegetables & Skewering

Finishing & Garnish

Method

Wagyu & Marinade

  1. 1

    Prepare the beef

    Trim any large pieces of silver skin from the Wagyu and pat dry with paper towels. Cut into uniform 1–1.25-inch cubes to ensure even cooking. Place cubes in a medium bowl.

  2. 2

    Make the marinade

    In a separate bowl, whisk together soy sauce, mirin, sesame oil, grated ginger, minced garlic, brown sugar, rice wine vinegar, and 1/2 teaspoon freshly ground black pepper until sugar dissolves.

  3. 3

    Marinate

    Pour 3/4 of the marinade over the Wagyu (reserve the remainder for glazing). Gently toss to coat all pieces. Cover and refrigerate for 30–60 minutes — no longer than 90 minutes for tender Wagyu to avoid masking flavor. Remove from fridge 15 minutes before grilling to take the chill off.

  4. 4

    Toast sesame seeds

    In a small dry skillet over medium heat, toast the sesame seeds for 1–2 minutes until fragrant, stirring constantly. Remove and set aside to garnish later.

Vegetables & Skewering

  1. 5

    Prepare vegetables

    While the beef marinates, halve the shallots (or prepare pearl onions), cut the red pepper into chunks roughly the same size as the beef cubes, slice the zucchini into 1/2-inch rounds, and rinse the cherry tomatoes. Pat vegetables dry. Toss vegetables lightly with 1 teaspoon vegetable oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

  2. 6

    Soak wooden skewers (if using)

    If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Metal skewers do not need soaking.

  3. 7

    Assemble kabobs

    Thread the Wagyu cubes and vegetables onto skewers, alternating protein and vegetables for even distribution. Leave a small gap between pieces so heat can circulate. Arrange so each skewer has roughly equal weight for even cooking.

Grilling & Finishing

  1. 8

    Preheat grill or broiler

    Preheat a grill to high (500–550°F / 260–290°C) or set an oven broiler to high with the rack about 6 inches from the heat source. Oil the grill grates lightly or brush skewers with a little vegetable oil.

  2. 9

    Cook kabobs

    Place skewers on the hot grill. Cook 2–3 minutes per side, turning to char lightly on each face. Total cook time should be about 6–10 minutes depending on cube size and desired doneness; aim for medium-rare to medium for Wagyu (internal temp ~125–135°F / 52–57°C). Begin checking after 6 minutes. During the last 1–2 minutes of cooking brush the kabobs with the reserved marinade or finishing soy glaze to build a glossy finish.

  3. 10

    Finish with butter

    During the final 30 seconds on the grill, place a small dab (about 1/4 teaspoon) of softened unsalted butter on each beef cube or brush melted butter over the skewers and allow it to melt into the meat for added richness.

  4. 11

    Rest

    Transfer skewers to a platter and loosely tent with foil. Let rest 5 minutes to allow juices to redistribute.

  5. 12

    Garnish and serve

    Sprinkle toasted sesame seeds and thinly sliced scallions over the kabobs. Serve with lemon wedges and any extra soy glaze on the side for dipping.

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