Grilled Wagyu Beef Kabobs with Coconut Lemongrass Marinade

Ingredients

• 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Kabob Meat
• 1 Red Bell Pepper (seeded and cut into 1 inch cubes)
• 1 Red Onion (cut into 1 inch cubes)
• 8 OZ Canned Unsweetened Coconut Milk
• 1/4 CUP Tamari (can substitute with soy sauce or coconut aminos)
• 2 TBSP Palm Sugar (grated)
• 1 Lime (juiced)
• 4 Garlic Cloves (minced)
• 3 Red or Green Thai Chiles (minced small)
• 1 STALK Lemongrass (cut off top 4 inches and mince the remainder) (set aside 2 TBSP for dipping sauce)
• 1 PIECE Ginger (1 inch piece, peeled and minced)
• 10 Scallions (very thinly sliced)
• 1/4 CUP Tamari (can substitute with soy sauce or coconut aminos)
• 1 PIECE Ginger (1 inch piece, peeled and minced)
• 2 Thai Chiles (minced finely)
• 2 TBSP Lemongrass (minced finely)
• 3 TBSP Grapeseed Oil
• 1/4 CUP Rice Wine Vinegar
• 2 TBSP Toasted Sesame Seeds
• 2 TBSP Scallions (thinly sliced)