Fig-Balsamic Glazed Beef Kabobs
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- 1 lb. 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
Soak four 10-inch bamboo skewers in water 10 minutes; drain. Cut beef into sixteen 1 1/4-inch pieces.
Alternately thread beef and onion sections evenly onto skewers. Set aside.
Combine preserves, vinegar, oil, garlic, 1/2 tsp. salt and pepper in small bowl; reserve 1/4 cup for dipping. Brush kabobs with some of remaining sauce.
Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 7 to 9 minutes for medium rare to medium doneness, turning and basting with sauce every 2 minutes.
Season kabobs with additional salt, as desired. Serve with reserved sauce for dipping.