Fig and Balsamic Beef Kabobs

Seriously, could it be any hotter in Ohio…my poor dog is even anti-outside right now! Temps are at 90°F as I type and my palms are sweating while I am sitting in the comfort of my air conditioning.

I am sure many of you have absolutely no desire to turn on your oven to prepare dinner, so I thought I would put up a post that utilizes the grill. Now you all you have to do is get everything prepped and push your significant other towards the grill while you stay inside cool as a cucumber.

I remember seeing the combination of fig preserves and balsamic vinegar somewhere and thought it sounded quite interesting. Of course I cannot remember where I originally spotted this marinade combo, but it’s summer and I tend to turn my brain off at this time of year.

You can totally take a short cut with this recipe and simply pick up the pre-skewered beef kabobs from your meat counter. I have done this on many occasions…it saves time and clean-up, plus you can snag these on sale quite often during the summer months. I served this up with roasted baby Yukon gold potatoes and brocollini for a fab summer dinner. I smeared a little goat cheese on my kabobs for a little extra kick! Thanks so much for stopping by MBA; stay cool!

Random Notes:
If you plan on making this recipe and need a gorgeous new knife to slice your beef and veggies, check out my giveaway for a New West KnifeWorks Santoku Knife.

Also, My Baking Addiction has been nominated for a BlogLuxe award in the area of “Best Eye Candy” blog. I would love if you took a minute to check it out and vote.

Fig and Balsamic Beef Kabobs

1.5 pounds of beef tenderloin
1 medium red onion, cut into 8 pieces
1 green pepper, cut into 8 pieces
3/4 cup fig preserves
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground pepper

1. If using wooden skewers, be sure to soak four of them in water for at least 15 minutes; drain.
2. Place fig preserves, balsamic vinegar, olive oil, garlic, salt and pepper into a food processor or blender and pulse to combine. Set aside.
3. Cut beef tenderloin into sixteen equal pieces.
4. Alternately thread beef, onion and pepper pieces evenly onto skewers. Set aside.
5. Remove about 1/3 cup of the preserves mixture and set aside for dipping.
6. Liberally brush all sides of the kabobs with the preserves mixture.
7. Place kabobs on grill over medium heat. Grill the kabobs for about 7 to 10 minutes for medium rare (145°F) medium (160°F) well (170°F) doneness, turning and basting with sauce every couple of minutes.
8. Serve with reserved sauce for dipping.

15 Responses to “Fig and Balsamic Beef Kabobs”

  1. Jessica @ How Sweet — July 7, 2010 at 12:30 pm

    I love figs and fig preserves. My husband doesn’t like the seeds, but I think this would be perfect for me!


  2. Joanne — July 7, 2010 at 1:56 pm

    It’s been obscenely hot here lately as well! 107 was the high in NYC yesterday – craziness.

    These fig and balsamic kabobs sound absolutely fantastic! Just what the doctor ordered on a hot summer’s day.


  3. Those kabobs look amazing! I love sweet on savory, unfortunately my husband doesn’t. But he’ll eat them anyway. I have to try this!



  4. DessertForTwo — July 7, 2010 at 3:08 pm

    I am a big fan of making my cowboy grill outside in the summer while I stay indoors, cool as a cucumber! It’s only fair!

    I’m going to go vote for you now because I really enjoy your blog. Your recipes always looks great and your site design is clean and easy-to-use. I hope you win! :)


  5. SugarCooking — July 7, 2010 at 6:48 pm

    Just voted for you!

    These look great. If you like the fig/balsamic/goat cheese combo, you MUST make this. I make it every year as an appetizer for Thanksgiving and it gets devoured!


  6. Chris — July 7, 2010 at 7:04 pm

    OMG! Mouth totally watered immediately! These kabobs look fan-flippin’-tabulous! Screams summer.


  7. Sharlene — July 8, 2010 at 12:06 am

    This sounds sooooo delicious! I’m craving figs now, in fact.


  8. Lisa — July 8, 2010 at 10:53 am

    Oddly enough, I spotted a fig balsamic vinegar at Williams Sonoma a week ago, loved the pairing of flavors, and filed it in the back of my mind. After seeing your skewers, I am definitely bookmarking this lovely recipe!

    – Lisa, A Pocketful of Chocolate


  9. Peggy — July 10, 2010 at 10:45 am

    This sounds great! I made some kabobs the other night with a balsamic-based marinade and was surprised at how much I loved them! Can’t wait to try this one out!


  10. Tinsie — July 10, 2010 at 1:24 pm

    I’m in Greece at the moment – I had pork kebabs for lunch today :-)

    These look really interesting. I’m not big on beef, but I love figs!


  11. Tina — July 11, 2010 at 3:40 pm

    mmmmmmmmmmmmmmmmm!!!!!!!!!!!!!!! Looks great.

    I know what you mean, it was SO SO SO hot here that day. I took a pic of my thermometer that read 101.9 (I’m about an hour west of Cincinnati). Thank goodness some of the humidity is gone now!


  12. Colleen Flynn — July 12, 2010 at 10:44 am

    Has anyone treid this recipe using chicken?


  13. Zahra — July 14, 2010 at 11:25 pm

    fig and balsamic and beef kabobs…what particular flavors! lovely site btw! :) (have been admiring from afar for a little while now ;))


  14. julia — February 8, 2011 at 4:46 pm

    i think that i will try one of these recipes!!!!!!!!!!! –
    i hope they will turn up right?????????????????-
    i also think that they will turn out right!!!!!!!!!!!!!-
    (GASP-IT WILL BE GOOD!!!!)- :) :(



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