Bring the Peruvian-Japanese flavours that chef Yukio Ozeki has mastered at Ponsonby favourite Azabu into your own home with these Waygu beef skewers and chimichurri sauce. Don’t forget to soak your skewers in water before you cook them, and it’s ideal to cook these mouth-watering morsels on a BBQ grill. Serve with sauce or on mashed potato with tomato salsa for a restaurant-quality finish.
Azabu’s Wagyu Beef Skewers with Chimichurri Sauce Recipe
Wagyu beef skewers
1kg Wagyu hanger beef, cut into bite-sized cubes (You can use a different steak here)
Seasoned salt (you could make your own by blending salt with black pepper, paprika, garlic powder, onion powder and cayenne pepper)
20g chipotle sauce
5g ground cumin
5g ground coriander
5g ground oregano
1 pinch garlic
1 pinch ginger
0.5 pinch chilli
1 shallot, chopped
1 jalapeno, chopped
½ cup coriander, chopped
⅓ cup parsley, chopped
2 Tbsp oregano, chopped
1 tsp rosemary
½ cup red wine vinegar
¾ cup extra virgin olive oil
1 tsp kosher salt
1. Place beef cubes in a bowl and season with seasoned salt.
2. In another bowl, combine chipotle sauce, ground cumin, ground coriander, ground oregano, garlic, ginger and chillis. Mix well.
3. Place beef into a plastic freezer bag and pour the marinade over the beef. Leave to marinate in the refrigerator for at least 1 hour to overnight.
4. When ready to cook, soak wooden skewers in water so they don’t burn on the grill.
5. Begin assembling the skewers in any arrangement you prefer. Allow 3–4 pieces of beef per skewer.
6. Heat grill to medium-high heat (180℃).
7. Salt the beef before placing on the grill.
8. Place the skewers on the grill and leave in place to cook for approximately 5 – 6 minutes per side, or until you see grill marks develop.
9. Remove from the grill when the skewers are cooked through.
1. Combine shallot, jalapeno, coriander, parsley, oregano, rosemary in a bowl.
2. Stir in vinegar, olive oil and season with salt.