Westholme Kebabs
Recipe by Prime Meats by Lettuce
Bring the heat with this bold, flame-kissed Westholme Kebabs recipe from Prime Meats by Lettuce—our premium delivery-only butcher shop in Chicago. Created by Summer House Executive Chef Partner Ben Goodnick, it features the finest Westholme Australian Wagyu, charred peppers, and a rich, spicy Worcestershire cream sauce that’s guaranteed to impress.
Westholme Kebabs
Juicy wagyu meets smoky heat
Yield: 6 servings
Ingredients:
KEBABS
2 12-oz. Prime Meats by Lettuce Westholme Strip Steaks, cut into 1-inch pieces
1 red bell pepper, diced into 1-inch pieces
1 large poblano pepper, diced into 1-inch pieces
1 medium red onion, diced into 1-inch pieces
olive oil, as needed
salt to taste
pepper to taste
SAUCE
1 cup Worcestershire sauce
½ cup hot sauce (chef recommends Crystal)
1 clove garlic, finely minced
1 cup heavy cream
Method:
KEBABS METHOD
1. If using bamboo skewers, soak in water for at least 30 minutes.
2. Thread the steak, bell pepper, poblano, and red onion onto skewers, alternating ingredients.
3. Drizzle lightly with olive oil and season well with salt and pepper.
4. Preheat a grill over high heat. Brush and lightly oil the grates.
5. Grill the kebabs for 8-10 minutes, turning frequently, until well charred and cooked to desired doneness. For medium-rare, a meat thermometer should read 125°F.
SAUCE METHOD
1. In a small saucepan, combine the Worcestershire sauce, hot sauce and minced garlic.
2. Bring to a simmer over medium heat and cook until reduced by half.
3. Stir in the heavy cream and simmer for an additional 5 minutes.
4. Drizzle kebabs with the sauce and serve.
