[donotprint] Seriously, could it be any hotter in Ohio…my poor dog is even anti-outside right now! Temps are at 90°F as I type and my palms are sweating while I am sitting in the comfort of my air conditioning.

I am sure many of you have absolutely no desire to turn on your oven to prepare dinner, so I thought I would put up a post that utilizes the grill. Now you all you have to do is get everything prepped and push your significant other towards the grill while you stay inside cool as a cucumber.

I remember seeing the combination of fig preserves and balsamic vinegar somewhere and thought it sounded quite interesting. Of course I cannot remember where I originally spotted this marinade combo, but it’s summer and I tend to turn my brain off at this time of year.

You can totally take a short cut with this recipe and simply pick up the pre-skewered beef kabobs from your meat counter. I have done this on many occasions…it saves time and clean-up, plus you can snag these on sale quite often during the summer months. I served this up with roasted baby Yukon gold potatoes and brocollini for a fab summer dinner. I smeared a little goat cheese on my kabobs for a little extra kick! Thanks so much for stopping by MBA; stay cool!

Random Notes:
If you plan on making this recipe and need a gorgeous new knife to slice your beef and veggies, check out my giveaway for a New West KnifeWorks Santoku Knife.

Also, My Baking Addiction has been nominated for a BlogLuxe award in the area of “Best Eye Candy” blog. I would love if you took a minute to check it out and vote.

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