Fig-Balsamic Glazed Beef Kabobs

CategoryDifficultyBeginner
Yields4 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins
 1 lb beef tenderloin tips (1 lb beef flat iron, top sirloin, or ranch steaks, cut 3/4-inch thick may be substituted for tenderloin tips
 1 medium red onion, cut into 12 pieces
 ½ cup fig preserves, chopped
 2 tbsp balsamic vinegar
 1 tbsp olive oil
 1 tsp minced garlic
 ½ tsp salt
 ½ tsp pepper
1

Soak four 10-inch bamboo skewers in water 10 minutes; drain.

2

Alternately thread beef tenderloin tips and onion pieces evenly onto skewers. Set aside.

3

Combine preserves, vinegar, oil, garlic, salt and pepper in small bowl; reserve 1/4 cup for dipping. Brush kabobs with some of remaining sauce.

4

Place kabobs on grid over medium, ash-covered coals. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning and basting with sauce every 2 minutes.

5

Season kabobs with salt, as desired. Serve with reserved sauce for dipping.

Ingredients

 1 lb beef tenderloin tips (1 lb beef flat iron, top sirloin, or ranch steaks, cut 3/4-inch thick may be substituted for tenderloin tips
 1 medium red onion, cut into 12 pieces
 ½ cup fig preserves, chopped
 2 tbsp balsamic vinegar
 1 tbsp olive oil
 1 tsp minced garlic
 ½ tsp salt
 ½ tsp pepper

Directions

1

Soak four 10-inch bamboo skewers in water 10 minutes; drain.

2

Alternately thread beef tenderloin tips and onion pieces evenly onto skewers. Set aside.

3

Combine preserves, vinegar, oil, garlic, salt and pepper in small bowl; reserve 1/4 cup for dipping. Brush kabobs with some of remaining sauce.

4

Place kabobs on grid over medium, ash-covered coals. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning and basting with sauce every 2 minutes.

5

Season kabobs with salt, as desired. Serve with reserved sauce for dipping.

Fig-Balsamic Glazed Beef Kabobs
IngredientsDirections

Recipe adapted from original — original recipe and photography courtesy of the National Cattlemen’s Beef Association.