Love food? Travel? Food Travel? Then make sure you're following i am a food blog. Voted Saveur Magazine's 2014 Editor's Choice for Best Cooking Blog and Blog of the Year, this blog is one of our go-to resources for recipe-inspo. So when we asked them to create a recipe with our newest cut, Wagyu Top Sirloin Kebab, we knew we were going to be in for a treat. We were right.
For the Kebabs:
- 1 pound Lone Mountain Wagyu Top Sirloin Kebab Cut
- 3 tablespoons olive oil, plus extra for the grill
- juice of 1/2 lemon
- 4 cloves garlic, minced
- 1 tablespoon fennel seeds, crushed
- 1 tablespoon aleppo pepper
- 1 tablespoon sumac
- 1.5 teaspoons salt
- 1 teaspoon cumin
- 1/2 teaspoon cardamom pods, crushed
- 1/2 teaspoon nutmeg
- 3 whole cloves
- 1 star anise
- 1 teaspoon freshly ground black pepper
To serve:
- pitas
- sliced tomatoes
- sliced red onions
- sliced cucumbers
- lettuce
- mint
- flat leaf parsley
- lemon wedges
- tzatziki or tahini sauce
Instructions
Whisk together the olive oil, lemon juice, and spices. Toss the marinade with the kebab cubes and marinate for 1 hour. Thread onto skewers, brush with additional oil, and grill over medium-high, turning occasionally, until charred and cooked to your liking, about 6-7 minutes for medium rare.
Serve with pitas, tomatoes, onions, cucumbers, lettuce, mint, flat leaf parlsey, lemon wedges, and tzatziki sauce, either in a giant salad, or tuck the meat into a pita, street shawarma style.
Get your Lone Mountain Wagyu Top Sirloin Kebab 
