Wagyu Rump Cap Kebab

Grilled wagyu rump cap kebab on the new Weber BBQ.

To achieve the gorgeous and crispy golden fat cap layer and yet avoiding the steak being overcooked, I rendered the whole rump cap fat side down in a skillet until golden while keeping the meat uncooked. I then sliced the steak into smaller size and coated the meat with the amazing beef oil, allowing the flavour to soak right through before getting the steak and quartets of colourful pepper and onions threaded onto the skewers. Grill over high heat and voila!

A very colourful and one of the tastiest weekend BBQ dinners!