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  • Wagyu beef skewers with strawberry & pineapple

Wagyu beef skewers with strawberry & pineapple

Posted on Mar 1st, 2015
by Brian Kennett
Categories:
  • Main Course Recipes

Wagyu beef skewers with strawberry & pineapple

This was a stroke of genius food invention. Amy and I were wandering the shops for ingredients for our BBQ that afternoon - I saw strawberries and pineapple on the shelves and thought back to Vietnamese dishes of fruit with beef - remember Shaking Beef? Well why not skewers instead - and here they are. Legendary to be honest!!!
This was a stroke of genius regards to some food invention. Amy and I were wandering the shops for ingredients for our BBQ that afternoon – I saw strawberries and pineapple on the shelves and thought back to Vietnamese dishes of fruit with beef – remember Shaking Beef? Well why not skewers instead – and here they are. This turned out to be legendary to be honest!!! Absolutely delicious!!!

To make 4-5 skewers of the size above.

You will need;

  • 1 Wagyu beek steak – I simply trimmed the big fatty bits out, bashed with tenderiser hammer as it then gets bigger and you get more for you money ha ha, and then cut in to thin strips for placing on the skewer;
  • 1 punnet of strawberries – just slice the top off;
  • 1 freshly prepared pineapple – simply cut in to fairly big cubes;
  • 2 limes for their juice;
  • Olive oil; and
  • Salt & Pepper.

This really is just too easy.

Take your skewer and feed on a piece of pineapple then take a strip of the meat and sort of thread it on, almost like sewing. You know what I mean? Poke it through, then back again and so on. Then add a strawberry – and repeat the process until the skewer is full.

Lay them all down on a baking taking and douse with the lime juice, salt & pepper and Oliver oil. This make a tasty marinade but also softens the meat – and extracts the flavours from the fruits in to the meat. Leave this for an hour or so.

The on to your sizzling hot BBQ to cook. Keep turning them as you want evenly cooked meat. I did these until there was a nice of charring, so you get that crispy smoky taste, the inside was still nicely medium – well done, plus the strawberry and pineapple had charred and started to ooze their juices. Yep this was amazing, they became almost jam like because of the charring, and the juices seep in to the meat – so you get awesome BBQ flavour from the charred meat and then BOOM this sweet and sour, jammy taste kicks in.

Oh yeah baby – you gotta have a wee go at this one!!!

Enjoy!!!

 

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

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Is Life a Recipe is all about food. It's my personal experiences from my travels across Asia, and beyond. You'll see reviews of restaurants, reviews of hawkers and coffee shops, reviews of countries, reviews of food stalls, my travel experiences and recipes that I have created following those experiences. My recipes are Asian in nature, recreations of food I have eaten, Asian fusion options, and supposed to be simple and fun. ENJOY!!!

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