Prep 10 mins
Cook 9 mins
This recipe is from the "Beef - It's what's for dinner" web site. I haven't tried it yet but it looks tasty.
- 1 (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 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- Soak four 10-inch bamboo skewers in water 10 minutes; drain. Cut beef steak into sixteen 1-1/4 inch pieces.
- Alternately thread beef and onion pieces evenly onto skewers. Set aside.
- Combine preserves, vinegar, oil, garlic, 1/2 teaspoon salt and pepper in small bowl; reserve 1/4 cup for dipping. Brush kabobs with some of remaining sauce.
- Place kabobs on grill over medium, ash-covered coals. Grill, covered, about 7 to 9 minutes for medium rare to medium doneness, turning and basting with sauce every 2 minutes.
- Season kabobs with salt, as desired. Serve with reserved sauce for dipping.
Very enjoyable. I had saved this recipe a while ago, but it was a little difficult for me to find the preserves. Luckily, they had artisanal fig preserves at Whole Foods, which contained some whole figs which I just added to the skewers. I really enjoyed the flavor of this and will make extra for dipping the next time.
We will double the recipe next time. Very good!
What a wonderful meal. Thank you so much for sharing Chilicat. We really enjoyed these tasty kabobs. The meat was sweet, tart, juicy and tender. The sauce was incredible, I used fig balsamic vinegar along with the preserves and I grilled them on my portable grill, it was so yummy! I will definitely make these again.