| Ingredient | ULF # | Portion |
|---|---|---|
| Creekstone Farms Beef Tenderloin PSMO CTC | 518172 | 1 1/2 lbs. |
| Red Onion, cut into pieces | 138629 | 1 eachs |
| Red Pepper, cut into pieces | 129809 | 1 each |
| Ken's Balsamic Fig Glaze | 463386 | 3/4 cup |
| Cortona Olive Oil Extra Virgin | 267668 | 1 Tbsp. |
| Baron Spices Minced Garlic | 290852 | 1 tsp. |
| Diamond Crystal Kosher Salt Box | 308709 | 1/2 tsp. |
| Baron Spices Ground Pepper | 280898 | 1/2 tsp. |
| Handgard 10" Wood Skewers | 845483 | 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
