Fig Balsamic Glazed Steak Kabobs

Thursday, June 8, 2017

I am a huge fan of quick, flavorful,  uncomplicated cooking. When the weather gets warmer , I tend to grill almost every night. It is so easy to marinate meat, add a few veggies and maybe a starch, and grill outside. These kabobs are so good. I have been making them on regular rotation for a few years now, just switching up the veggies depending on what I have. Tonight it was just vidalia onions and red peppers, but normally I would have a zucchini or yellow squash to add to the skewers.
The glaze is super easy to put together and the fig and balsamic marriage is spot on. I tend to gravitate towards jellies to make my glazes. They always give me the consistency I want for a glaze. This one caramelizes the meat and there is a sweet contrast to the tangy balsamic.


1 lb boneless sirloin steak, 3/4" to 1" thick
1 onion, cut into 12 pieces
1 large red pepper, cut into 12 pieces
1/2 c fig preserves *see note
2 T balsamic vinegar
1 T olive oil
1 tsp minced garlic
1/2 tsp salt
1/2 tsp pepper

* some fig preserves will have chunks of fig . Make sure you chop the figs into small pieces for the glaze.

1. Soak bamboo skewers in water for about 30 minutes  and pre heat your grill.
2. Cut the sirloin into @16 pieces
3.Using the skewers, alternately thread the beef, red pepper and onion onto skewers. Set aside.
4.In a bowl, combine the fig preserves, balsamic vinegar, olive oil, garlic and salt and pepper. Reserve 1/4 for dipping.
5.Brush the kabobs with the fig sauce.
6. On a preheated grill. grill the kabobs 8-10 minutes, or until desired doneness, turning and basting with the fig balsamic sauce every 2-3 minutes.
7. Serve with reserved sauce for dipping.

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