100g harissa paste
500ml pomegranate mollasses
200ml gluten free soy
1kg beef rump cubed or beef intercoastal
Kikkoman sauce used in this recipe
8 - 10 Cook time
10mins Prep time
Wagyu intercostal skewer with pickled Armenian cucumbers
Simply mix all the ingredients together and glaze your meat.
Cook over hot coals for 4-6 minutes and allow to rest.
Turn regularly so the glaze does not burn.
Garnish with pickled cucumbers or gherkins