We all love the cookout classics, like beefy burgers, juicy chicken, and savory ribs. But if you’re looking for an outside-the-box experience that’s big on both taste AND portability, this fig balsamic-glazed beef kabobs recipe is bound to be a fan-favorite at your next barbeque! Sweet meets citrusy in this mashup of fig preserves that deliver a mouthwatering combination of honey, berries, and slight floral notes, and the rich, complex, and tangy profile of balsamic vinegar. Combine that with the full-bodied flavor of beefy top sirloin tips and the crunch of a peppery red onion, and you’ll need to stock up on extra skewers before you know it!
Why We Love This Sirloin Tips Recipe
One of the best things about kabobs is how versatile they are. As long as you can thread it onto a skewer, you can put it on a kabob! But no matter what complements you choose, the real star of the show is the meat. That’s why this beef kabob recipe features Omaha Steaks Beef Sirloin Tips. These conveniently pre-cut tips come from extra-aged and lean Omaha Steaks Butcher’s Cut Top Sirloins and reduce prep time so you can concentrate on what really matters: enjoying them!
Before You Start
- Safely thaw your blissfully beefy and lean Omaha Steaks Beef Sirloin Tips overnight in the refrigerator or in cold water when using our quick-thaw method.
Tools You Will Need Before You Start
- 4 10-inch Bamboo Skewers
- 1 Small Bowl
- 1 Basting Brush
- Meat Thermometer
Omaha Steaks Products Featured in This Recipe
Fig Balsamic-Glazed Beef Kabobs
Ingredients
Fig Balsamic-Glazed Beef Kabobs
- 1 lb. Omaha Steaks Beef Sirloin Tips thawed
- 1 medium red onion, cut into 12 pieces
- Prepared fig balsamic glaze
- Salt
Fig Balsamic Glaze
- 1/2 cup fig preserves, chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
Fig Balsamic Glaze
- Combine preserves, vinegar, oil, garlic, salt, and pepper in a small bowl.
Fig Balsamic-Glazed Beef Kabobs
- Allow thawed tips to come to room temperature on the counter over about 20 minutes.
- Meanwhile, soak bamboo skewers in water for 10 minutes, then remove and drain.
- Thread tips and 3 onion pieces onto skewer, evenly alternating; repeat for the next 3 skewers, then brush kabobs evenly with prepared fig balsamic glaze.
- Heat grill to medium and add kabobs. Grill uncovered about 7 to 9 minutes for a medium-rare to medium doneness of 130-145 degrees Fahrenheit, as per a meat thermometer, turning and basting with sauce every 2 minutes. See the Omaha Steaks Steak Doneness Guide if you prefer a different level of doneness.
- Season kabobs with salt, as desired.
Notes
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