Name: The Laurels Wagyu Beef Skewers Recipe
Cook time: 50 min
Total time: 50 min
Yield: 3 servings
Cuisine: Greek
Ingredients: 1 lb Wagyu beef (trimmed, 3/4–1" cubes); 0.25 cups Greek-style plain yogurt; 2 tbs Olive oil; 1 tbs Lemon juice; 2 cloves Garlic (minced); 1 tsp Dried oregano; 0.5 tsp Smoked paprika; 1 tsp Kosher salt; 0.5 tsp Black pepper (freshly ground); 8 to taste Wooden or metal skewers (if wooden, soaked 30 min); 6 oz Feta cheese (block, drained); 2 oz Cream cheese (softened); 2 tbs Greek yogurt; 1 tbs Milk or olive oil (to loosen); 0.5 tsp Lemon zest; 1 tsp Honey; 0.25 tsp Black pepper; 6 each Medjool dates (pitted, halved); 0.5 cups Mixed seeds (pumpkin, sunflower, toasted); 2 cups Baby arugula or mixed greens; 0.25 cups Red onion (thinly sliced); 2 tsp Extra virgin olive oil; 1 tsp Sherry or red wine vinegar; 0.5 tbs Lemon juice; 0.5 tsp Honey; 0.25 tsp Salt; 0.125 tsp Black pepper; 0.5 cups Kalamata olives (pitted or whole); 2 tbs Fresh parsley (chopped); 2 each Lemon wedges

Method

Wagyu Beef Skewers

Marinate Beef

Trim excess fat and cut Wagyu into 3/4–1 inch cubes. In a bowl combine 1/4 cup Greek yogurt, 2 tablespoons olive oil, 1 tablespoon lemon juice, minced garlic, dried oregano, smoked paprika, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add beef cubes and toss to coat thoroughly. Cover and refrigerate for 30 minutes to 2 hours (shorter time preserves wagyu texture). If using wooden skewers, soak them in water for at least 30 minutes before using.

Assemble Skewers

Thread marinated beef cubes onto skewers, leaving a little space between pieces for even cooking. Arrange on a tray and bring to room temperature for 15 minutes before cooking.

Cook

Preheat grill or heavy cast-iron skillet to high heat (medium-high for stovetop). Brush grate or pan with oil. Grill or sear skewers 1.5–2 minutes per side for medium-rare (depending on cube size), rotating to get even char — total cook time about 6–8 minutes. For thicker cubes, aim for 3 minutes per side. Avoid overcooking Wagyu; remove when internal temperature reaches 125–130°F for medium-rare. Rest skewers 5 minutes tented loosely with foil.

Finish

Right before serving, brush skewers lightly with 1 teaspoon olive oil and sprinkle with flaky sea salt and chopped parsley. Serve hot.

Whipped Feta

While beef marinates, prepare whipped feta. Break feta into pieces and place in a food processor with softened cream cheese, 2 tablespoons Greek yogurt, lemon zest, 1 teaspoon honey and 1/4 teaspoon black pepper. Pulse to combine, then run processor while streaming in up to 1 tablespoon milk or olive oil to reach a smooth, spreadable consistency. Taste and adjust honey or lemon as desired. Transfer to a serving bowl and chill until ready to serve.

Date & Seed Salad

Toast mixed seeds in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 3–4 minutes. Remove and cool slightly.

In a small bowl whisk together 2 teaspoons olive oil, 1 teaspoon sherry or red wine vinegar, 1/2 tablespoon lemon juice, 1/2 teaspoon honey, 1/4 teaspoon salt and 1/8 teaspoon black pepper to make the dressing.

In a mixing bowl combine baby arugula, halved pitted dates, thinly sliced red onion and toasted seeds. Drizzle dressing over salad and toss gently to coat. Adjust seasoning if needed.

Olives & Plating

Arrange whipped feta in the center or to one side of a serving platter. Place rested Wagyu skewers alongside or over the feta if desired. Spoon date and seed salad next to the skewers. Scatter Kalamata olives around platter. Finish with lemon wedges, a drizzle of the remaining 1 teaspoon olive oil over everything and a light sprinkle of flaky sea salt and chopped parsley.

Serve immediately so the skewers remain warm and the feta chilled contrast with the sweet, crunchy salad and salty olives.