Fig-Balsamic Glazed Beef Kabobs
(approx. 1 lb)
boneless beef top sirloin steak
cut 3/4-inch thick
cut into 12 pieces
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.