I love figs. Any kind, any color. Any size. Any way. Fresh or dried. With an abundance of fresh figs in the market now is the time to explore these magnificent little gems, making the most of the harvest. So tonight, I took advantage of a bag of figs we received as a gift last Sunday. It came from a super sweet West Seattle family we met while waiting for the Bainbridge Island Ferry. Inspired by the beauty of these figs and the fig article on Seattle P-I I just had to make some Washington Green Figs kabobs to go with our Spicy Grilled Chicken, roasted sweet potatoes and tomato salad.
12 large, firm ripe figs whole (any fig would do)
3 tablespoons Balsamic Vinegar
2 tablespoons extra virgin olive oil
1 tablespoon honey
Freshly ground black pepper
In a small bowl stir all the ingredients except for the figs. Add figs to bowl and coat fruit with the mixture. Marinate for at least 20 minutes, or more if possible. Skewer 3 whole figs per kabob. Arrange skewers on aluminum foil sheet on grill (or under broiler in kitchen oven). Grill until browned and softened. Serve, on the skewers (I used 6 inch stainless steel restaurant issue skewers), while still warm.