Kabobs are such a staple grilling item. These kabobs are perfect for your next cookout with beef and red onion slathered in a fig-balsamic confit.
It’s day 3 of #CookoutWeek but I’m only on m second recipe of the week. Back in the day I used to post every single weekday, and sometimes on the weekends as well. How on earth I managed to accomplish that along with grad school I have no idea (although I didn’t have much of a social life so there’s that). Over the years however I have scaled back, usually to 2 days a week, but I had too many ideas for this week and had to do 3.
One of my favorite ways to grill protein is skewered as a kabob (kebab?). I don’t know if it’s because a part of me is still 8 years old and thinks every food served on a stick is the coolest, but kabobs are the best. You can put pretty much whatever your want on there. This time however I kept things simple with minimal ingredients, just beef and red onion on the skewer, because I had some delicious fig and balsamic confit from The French Farm that needed to shine, along with these cool things called Smokin’-O’s which add a wood-grill flavor to gas grills. Heck yea!
Oh and those wedge fries on the side? Don’t you worry, I am sharing those on Friday! It includes another amazing product from The French Farm. Check out their post on all the products featured in everyone’s recipes this week by clicking HERE. And for more info on the Smokin’-O’s check out their website, .https://www.smokin-os.com/. Don’t forget to also check out everyone else’s posts at the end of this post, and if you haven’t already enter the #CookoutWeek giveaway!
Four years ago: June Bakin’ Friends
Five years ago: Pesto Chicken Burger
Six years ago: Bubble Up Pizza
FIG-BALSAMIC BEEF KABOBS
1 lb. sirloin steak, cubed
2 Tbsp L’epicurien confit of figs and balsamic vinegar, plus more for serving
2 Tbsp olive oil
1 Tbsp balsamic vinegar
Salt and pepper, to taste
1 small red onion, quartered
1 Smokin’-O, optional
- In a medium bowl, whisk together the confit, olive oil, vinegar, and salt and pepper. Add steak cubes and toss to coat. Cover and let sit for 30 minutes at room temperature.
- Meanwhile, soak bamboo skewers in water.
- When ready to prepare, thread the beef and red onion onto the bamboo skewers, alternating items. Set aside.
- Heat the grill to medium-high heat (400 F). If using Smokin’-O, place on grates over flame and close lid for 10 minutes or until smoking.
- Lightly oil the grill grates, push the Smokin’-O to the side, and then place the kabobs on the grill. Cook over medium-high heat, turning occasionally, for 12-15 minutes or until beef is fully cooked.
- Brush with confit and serve.
Source: Adapted from my Chipotle-Pineapple Chicken Kabobs with Smokey Date Sauce.
Disclosure: I received complimentary products from The French Farm and Smokin’-O’s as sponsors of Cookout Week. I was not otherwise compensated for this post, All thoughts and opinions remain my own.
I’m going to need to invest in some of that confit…..these kebabs look amazing.
This recipe sounds wonderful. Since the fig/balsamic confit is part of the marinade, I’m thinking if I could do something with the fig butter I’ve got in the fridge. It would certainly be worth trying, and I would rather use something I already have than go out and buy something new. Thanks for inspiring me.
I’m totally in love with fig balsamic vinegar…it makes everything taste better! Happy #CookoutWeek!