Wagyu Beef Kebabs

1In a large bowl, whisk together olive oil (¼ cup), soy sauce (2 tablespoons), garlic (2 cloves), honey (1 tablespoon), black pepper (1 teaspoon), smoked paprika (1 teaspoon), and cumin until well combined. This savory blend will serve as the marinade that infuses the Wagyu beef (1½ pounds) with a rich, robust flavor.

2Add the cubed Wagyu beef (1½ pounds) to the marinade, ensuring each piece is evenly coated. Cover and refrigerate for a minimum of 2 hours, or overnight for best results. This marinating process will not only enhance the flavor but also tenderize the beef, making it even more succulent.

3Preheat your grill to medium-high heat. While the grill is warming, thread the marinated Wagyu beef (1½ pounds) onto the soaked skewers, alternating with pieces of red and green bell pepper (1) and onion wedges. This not only adds a burst of color but also a variety of flavors that complement the richness of the beef.

4Oil the grill grates lightly to prevent sticking, then place the beef kebabs on the grill. Cook for 4-5 minutes per side, or until the beef is cooked to your desired level of doneness and the vegetables are charred and tender, turning the kebabs occasionally for even cooking.

5Remove the kebabs from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, ensuring each bite is as flavorful and tender as possible.