Fig & Balsamic Beef Kabobs

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 Tbsp Delizia Fig Balsamic Vinegar
1 Tbsp Delizia Extra Virgin Olive Oil
1 tsp minced garlic
1/2 tsp kosher salt
1/2 tsp freshly ground pepper

Place fig preserves, balsamic vinegar, olive oil, garlic, salt and pepper into a food processor or blender and pulse to combine. Set aside.

Cut beef tenderloin into sixteen equal pieces.

Alternately thread beef, onion, and pepper pieces evenly onto skewers. Set aside.
Liberally brush all sides of the kabobs with the preserves mixture.

Place kabobs on grill over medium heat. Grill the kabobs for about 7 to 10 minutes for medium rare (145 degrees), medium (160 degrees), well (170 degrees) doneness turning and basting with sauce every couple of minutes.

Serve with reserved sauce for dipping.

Makes 6-8 servings

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