Kuro Ninniku Gyu Kushiyaki (Oven-Roasted Beef Skewers with Black Garlic Glaze)

In a medium bowl, combine the beef cubes with the finely minced black garlic, grated fresh ginger, minced shallot, low-carb tamari, colatura di alici, and apple cider vinegar. Toss to ensure every cube is evenly coated. Marinate at room temperature for at least 15 minutes, or up to 30 minutes for deeper flavor penetration.

While the beef marinates, preheat your oven to 220°C (425°F). If using wooden skewers, soak them in water for at least 15 minutes to prevent burning.

Thread the marinated beef cubes onto skewers, ensuring not to overcrowd them. Place the skewers on a wire rack set over a baking sheet, allowing for even air circulation and browning.

Drizzle the skewered beef lightly with rendered duck fat or ghee. This will aid in the caramelization process and add a layer of richness.

Roast in the preheated oven for 12-18 minutes, turning the skewers every 5-6 minutes. The goal is to achieve a shimmering, caramelized exterior where the sugars in the glaze have exquisitely browned, indicating a perfect Maillard reaction, while maintaining a tender, juicy interior. Cooking time may vary based on beef thickness and desired doneness.

Once cooked to your preference, remove the skewers from the oven. Let them rest for 2-3 minutes to allow the juices to settle.

Garnish generously with freshly chopped cilantro or flat-leaf parsley for a burst of freshness and color. Serve these savory, umami-rich kushiyaki immediately as an irresistible late-night snack.