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Balsamic & Fig Beef Kabobs

Happy belated 4th of July! I hope you were able to successfully juggle your iced beverage and handful of lit sparklers like a champ. I know I did.

We were lucky enough to spend this year’s 4th with some friends who can watch the neighborhood’s enormous fireworks display from their backyard {the 10th fairway}. I nuzzled up on a big grassy knoll with family, sipped on a Modelo Especial, and teared up as I thought about how all over the country, the young and the old can all reflect and find delight in America’s birthday candles. We’re given a colorful glimpse of the beauty, responsibility, and price of freedom.


If your family is anything like mine, you defer to grilled meat {kabobs, especially} during the summer months. Kabobs are so simple! Chop your favorite meat and veggies into large chunks, spear on a stick, and grill to your liking. It’s an entire meal on a stick. They’re simple, healthy, and great for making in mass quantities.


Although I am a fan of the classic bell pepper, mushroom, onion, zucchini, and beef/chicken kabob, I’ve decided it’s time to mix things up. For this simple but gourmet paleo kabob, I marinade beef chunks in a balsamic, lemon, and rosemary mixture then speared with fresh black figs and sweet onion. I sent Austin out into the blazing heat of the day to stand next to a blazing hot grill to make sure they were perfectly cooked on all sides. He’s the best.

Figs have two seasons. They’re in season during the early summer and then again in the late summer lasting until fall. Black figs may be difficult to find right now but if you CAN get your hands on some, you must try this recipe. It’s rustic, delicious, and a refreshing twist on the classic beef kabob.




Find some beautiful steak chunks and set them in a bowl.


Measure out ½ cup of balsamic vinegar.


Pour it over the steak chunks.


Squeeze one large lemon {~2 Tbl juice} into the bowl.


Grab 2 healthy sprigs of fresh rosemary.


Remove the leaves from the stem by pinching your fingers down the length of the stem against the grain – the leaves will fall right off. Add the leaves to the bowl.


Add ¼ tsp kosher salt.


Then add about ½ tsp cracked black pepper.




Stir it together well.


Let it sit either covered in your fridge for about 2 hours or on your countertop for 15 minutes. I made mine with the quick marinade on the countertop and it still had plenty of flavor.


Find a good lookin’ sweet onion and remove the skin. If you can’t find a sweet onion, yellow will work just fine.


Chop into wedges.


Then chop those wedges into large chunks.


Using your favorite skewer {I prefer metal b/c they pierce easier}, spear a piece of meat, fresh fig, and onion chunk. Repeat until you’ve filled one kabob. I got 4 pieces of meat and three figs on each skewer.


Take them out to a hot grill and let the heat do its magic. We cooked ours for about 3 minutes on all sides.


After they come off the grill, let them sit for about 5 minutes so the juices will settle. Remove the skewer, plate, and enjoy!


Balsamic & Fig Beef Kabobs

Makes ~2 servings


1 lb Steak Chunks

½ cup Balsamic Vinegar

1 Large Lemon Juiced

2 Sprigs Fresh Rosemary

¼ tsp Kosher Salt

½ tsp Black Pepper {adjust to taste}

6 Fresh Black Figs

½ Large Sweet Onion {cut into chunks}


Pour the vinegar, lemon juice, rosemary, salt, and pepper over the steak chunks in a bowl or bag. Let it marinade either covered in the refrigerator for 2 hours or on the countertop for 15 minutes.

Using either a metal or wooden skewer, spear the meat, fresh fig, and onion chunks. Repeat this order until the skewer is full.

On a hot grill, grill each side for about 3 minutes.

Remove from the grill and let rest for 5 minutes so the juices can settle.

Remove skewer, plate, and enjoy!

Time: 20 minutes


4 Comments Post a comment
  1. JG #

    purely and simply inspirational ! Can’t wait to check out out those tasty looking morsels 🙂

    July 8, 2013
  2. challenge125 #

    Wow, this looks perfect!

    July 12, 2013

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