Balsamic and Fig Glazed Beef Kabobs

Ingredient ULF # Portion
Creekstone Farms Premium Black Angus Beef Tenderloin, cubed 518152 1 1/2 lbs.
Red Onion, cut into pieces 138628 1 eachs
Red Pepper, cut into pieces 129809 1 each
Ken's Balsamic Fig Glaze 463386 3/4 cup
Colavita Olive Oil 267667 1 Tbsp.
C. F. Sauer Minced Garlic 298675 1 tsp.
Diamond Crystal Kosher Salt 308710 1/2 tsp.
ULF Fresh Ground Pepper 299321 1/2 tsp.
Handgard 10" Bamboo Skewers 845482 4 each

When using wooden skewers, be sure to soak four of them in water for at least 15 minutes; drain. Place balsamic fig dressing, olive oil, garlic, salt, and pepper into a food processor or blender and pulse to combine. Set aside.

Cut beef tenderloin into 1 inch cubes. Alternately thread beef, onion, and pepper pieces evenly onto skewers. Set aside.

Remove about 1/3 cup of the mixture and set aside for dipping.  Liberally brush all sides of the kabobs with the mixture.

Place kabobs on grill over medium heat. Grill the kabobs for about 7 to 10 minutes for medium (160°F), turning and basting with sauce every couple of minutes. Serve with reserved sauce for dipping.

Total time: 20 minutes | Serves: 4