1lb1 boneless sirloin steak cut into 1 1/4 inch pieces (approximately 1 lb of steak); OR 1 package of beef labeled kabob meat (approximately 1 lb)
1red onionsliced into 12 large pieces
Glaze Ingredients
1/2cupfig preserveschopped
2Tbspbalsamic vinegar
1Tbspolive oil
1tspminced garlic
1/2tspsalt
1/2tsppepper
Instructions
Soak four 10-inch bamboo skewers in water 10 minutes so that they don’t burn on the grill. Metal skewers will cause the beef to start cooking from the inside, which isn’t ideal.
Cut beef into sixteen 1 1/4-inch pieces. Alternately thread beef and red onion pieces evenly onto skewers, leaving small spaces between pieces.
In a small mixing bowl, combine fig preserves, balsamic vinegar, olive oil, garlic, salt and pepper. Reserve 1/4 cup for dipping. With the remain sauce, brush kabobs with sauce.
Grill kabobs over medium heat. Grill covered, about 7-9 minutes for medium rare (145°F) to medium (160°F) doneness. Turn and baste with sauce every 2 minutes for even grilling.