Name: Fig-Balsamic Glazed Beef Kabobs
Ingredients: 1 (approx. 1 lb) boneless beef top sirloin steak (cut 3/4-inch thick); 1 medium red onion (cut into 12 pieces); 1/2 cup fig preserves (chopped); 2 Tbsp balsamic vinegar; 1 Tbsp olive oil; 1 tsp minced garlic; 1/2 tsp salt; 1/2 tsp pepper

Fig-Balsamic Glazed Beef Kabobs

Course

Appetizer

Servings

Ingredients

1 (approx. 1 lb) boneless beef top sirloin steak cut 3/4-inch thick
1 medium red onion cut into 12 pieces
1/2 cup fig preserves chopped
2 Tbsp balsamic vinegar
1 Tbsp olive oil
1 tsp minced garlic
1/2 tsp salt
1/2 tsp pepper

Course

Appetizer

Servings

Ingredients

1 (approx. 1 lb) boneless beef top sirloin steak cut 3/4-inch thick
1 medium red onion cut into 12 pieces
1/2 cup fig preserves chopped
2 Tbsp balsamic vinegar
1 Tbsp olive oil
1 tsp minced garlic
1/2 tsp salt
1/2 tsp pepper

Instructions

Soak four 10-inch bamboo skewers in water for 10 minutes; drain.
Cut beef steak into sixteen 1-1/4-inch pieces.
Alternately thread beef and onion pieces evenly onto skewers and set aside.
Combine preserves, vinegar, oil, garlic, salt, and pepper in a small bowl; reserve 1/4 cup for dipping.
Brush kabobs with some of the remaining sauce.
Place kabobs on grill over medium heat.
Grill covered for 7–11 minutes on medium heat; cook to 145 degrees, for medium rare or 160 degrees for medium doneness; turning and basting with sauce every 2 minutes.
Season kabobs with salt, as desired.
Serve with reserved sauce for dipping.

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