fig and balsamic beef kabobs
Ingredients:
- 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
Preparation:
- If using wooden skewers, be sure to soak four of them in water for at least 15 minutes; drain.
- 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.
- Remove about 1/3 cup of the preserves mixture and set aside for dipping.
- 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°F) medium (160°F) well (170°F) doneness, turning and basting with sauce every couple of minutes.
- Serve with reserved sauce for dipping
Notes:
- we roasted vegetabes seperately, so we only did the beef on the bbq.
- we enjoyed this recipe and would make it again.
Prepared: 2013-05-12
Source: mybakingaddiction.com