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Fig and Beef Kabobs
Susan Phillips
Read Bio »Fig and Beef Kabobs
You guys!
This combination of flavors is heavenly!
The smoky flavor that is imparted into the figs is insanely good paired with the charred steak bites and sweetness of the onion.
Plus, it looks pretty!
I’m not a huge fan of marinating steak. We are believers that you let the meat speak for itself by just adding salt and pepper before grilling, which means that this recipe is quick, easy and no fuss….
Just cut your three main ingredients up into bite-sized chunks
And thread onto skewers, alternating ingredients
Liberally salt and pepper both sides of the skewered kabobs
Melt a cube of butter along with fresh, chopped rosemary
Brush the rosemary butter on the skewers and place on a hot grill for a few minutes each side or until desired doneness
Let rest a few minutes and enjoy!
Here’s to a great summer full of grilling excellence
- 2 lbs. meat of your choice (I used filet), cut into bite-sized chunks
- 12 oz. fresh figs, halved
- 1/2 red onion, cut into large chunks
- 1 cube butter, melted
- 3 sprigs fresh rosemary, minced
- Salt and pepper to taste
- Preheat grill to very hot
- Skewer the meat, figs and onion alternatively on skewers. Dust with salt and pepper
- Combine the butter and rosemary and stir to combine
- Brush the kabobs with the butter mixture
- Place on hot grill for a few minutes or until deisred doneness