Grilled Kabobs with California Fig Spread Marinade
Our friends at Valley Fig Growers have done it again with the California Fig Spread! This summer they had the challenge to come up with a great way to use the fig spread in the back yard bar-b-que, and I could not resist. So I made this savory sweet kabab recipe. Enjoy our Grilled Kabobs with California Fig Spread Marinade!
Don’t forget! Kabobs are a great way to feed a crowd. You can assemble them ahead of time they take no time to grill up. A meal on a stick served over a bed of greens. Easy peasy!
Want Your Own Fig Spread?
Shop with us! I used Balsamic Pepper in my recipe!
Summertime grilling just got hacked with plants! These kabobs are full of flavor with a butter sauce made from Califonia Fig Spread! Sweet and savory on the grill!
- avocado oil, spray or bottle
- 2 medium yellow squash, cut into large cubes
- 2 medium zuchinni, cut into large cubes
- 8 small mushrooms, stemmed and halved
- 1 boneless, pasture raised chicken breast, cubed
- 8 cherry tomatoes
- 8 fresh brussels sprouts, halved
- 4 tbs grass fed butter or ghee
- 4 tbs Orchard Choice Fig Spread, Balsamic Pepper
- 10 cups fresh arugula
- 8 tsp feta cheese
Prep grill by preheating on medium high. Prep 8 metal skewers with avocado oil by spraying or rubbing each one with the oil.
Alternate veggies and chicken onto each skewer.
Place directly on the grill cook 15-20 minutes until chicken is done and veggies are heated through. Turn every 5 minutes to prevent burning.
In grill safe pan, add butter. Heat until just sizzling. Whisk in Orchard Choice Fig Spread. Blend well, but careful not to scorch the mixture.
With 5 minutes left to cook use a bar-b-que brush coat each skewer with marinade.
Serve hot over a bed of arugula and garnished with feta cheese.