I have been dreaming about this flavour combination for quite awhile, but when I finally had a chance to put it all together the flavours completely exceeded my expectations. Cubes of beef are tenderized overnight in a honey and balsamic marinade and then grilled on skewers with slices of crisp red onion and sweet figs. The soft and sweet figs perfectly contrast the red onion with its crisp crunch while the beef is melt in your mouth tender and dripping with juices.
When choosing your figs, try to pick those which are free from bruising and firm to the touch as they will stay together better when grilled. Fresh figs are normally only found in grocery stores between the months of June and October when they are in season. 
A platter of these skewers makes for a delicious dinner, but I enjoyed them just as much the following day mixed into a salad. Drizzle them with a balsamic reduction or crumble a bit of blue cheese overtop.
Click here for the marinade recipe.
PrintFig and Balsamic Beef Skewers
- Yield: 2–3 servings 1x
Description
Meat is marinated overnight in a honey and balsamic sauce before being skewered and barbecued with sweet figs and red onions. A flavorful, juicy recipe that is perfect to close out barbecue season.
Ingredients
Marinade:
- 3 tbsp balsamic vinegar
- 2 tbsp honey
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1 tsp fresh or dried thyme, plus extra for finishing
- 1/4 small onion, finely grated
Skewers:
- 250 g (0.5 lb) steak (rump, tenderloin, or fillet), cut into bite-sized cubes
- 1 large red onion, cut into wedges
- 6 fresh figs, halved or quartered
- Salt and freshly ground black pepper, to taste
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- In a bowl, whisk together the balsamic vinegar, honey, olive oil, crushed garlic, thyme, and grated onion until well combined.
- Place the beef cubes in a deep dish or bowl. Pour the marinade over the top, cover, and refrigerate for at least 4 hours, preferably overnight. Do not discard the excess marinade.
- Preheat the barbecue or grill to medium heat.
- Thread a cube of beef, a slice of red onion, and a piece of fig onto each skewer, repeating until the skewer is full. Continue with the remaining skewers.
- Place the skewers on the grill and lightly brush with the reserved marinade. Cook for approximately 7 minutes total, turning every few minutes for even cooking, and brushing with marinade a few more times as they cook.
- Before serving, sprinkle with salt, pepper, and a little more thyme.
Notes
Choose figs that are firm and free from bruising — they hold together better on the grill. Fresh figs are in season from roughly June to October. Leftovers are excellent the next day tossed through a salad with a drizzle of balsamic reduction or crumbled blue cheese.
- Category: Main
Frequently Asked Questions
Can I use dried figs instead of fresh figs for the skewers?
It’s best to use fresh figs, as dried figs may not hold up well on the grill and won’t provide the same texture and flavor contrast.
How do I know when the beef skewers are cooked properly?
Cook the beef skewers on the grill until they reach your desired level of doneness, typically around 130°F (54°C) for medium-rare, and ensure the juices run clear.
What can I serve with the fig and balsamic beef skewers?
These skewers pair well with a fresh salad, and you can enhance the dish by drizzling a balsamic reduction or adding crumbled blue cheese on top.
