Valley Fig Growers

Mediterranean Fig Kebabs on Mixed Greens

Makes 4 servings


Fig Kebabs

1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs

1/4 medium eggplant

1/2 medium red onion

1 medium red bell pepper

Sherry Marinade

1/2 cup dry sherry

1/4 cup water

1 tablespoon orange juice concentrate

1 tablespoon soy sauce

2 cloves garlic, finely chopped

Citrus Dressing

2 tablespoons olive oil

1 tablespoon lemon juice

2 teaspoons orange juice concentrate

1 teaspoon dried thyme leaves


  1. Trim stems off figs. Combine figs with marinade ingredients in a small saucepan. Cover and bring to boil. Reduce heat and simmer for 1 minute. Remove from heat and cool for 15 minutes. Meanwhile, slice eggplant into thin wedges, about 1/4-inch thick. Cut pepper and onion into 1 1/2 -inch squares. Remove figs with slotted spoon, reserving marinade and 2 figs. For kebabs, alternate eggplant, onion, pepper and figs on skewers. Set aside and prepare dressing. Dice the 2 reserved figs and combine with 1/4 cup reserved marinade; add to Citrus Dressing. Grill or broil kebabs 5 inches from heat source, brushing with remaining marinade and turning every 3 minutes. Grill for 6 to 10 minutes or until eggplant is soft. Toss 8 cups lettuce with remaining dressing; place on 4 plates. Sprinkle with 2 oz. feta cheese and 1/4 cup pine nuts then top with kebabs.

Photography David Campbell

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Nutrition Information

amount per serving

  • Calories 348
  • % Calories from Fat 34%
  • Fat 13
  • Cholesterol 13
  • Protein 6
  • Carbohydrates 49
  • Fiber 12
  • Iron 3
  • Sodium 787
  • Calcium 174
  • Potassium 737