Lots of flavor without a lot of work. Top Sirloin Steak kabobs are even more delicious when paired with a fig preserve sauce.
Soak four 10-inch bamboo skewers in water 10 minutes; drain. Cut beef Top Sirloin Steak into sixteen 1-1/4-inch pieces.
Alternately thread beef and onion pieces evenly onto skewers. Set aside.
Combine preserves, vinegar, oil, garlic, 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, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning and basting with sauce every 2 minutes.
Season kabobs with salt, as desired. Serve with reserved sauce for dipping.
Test Kitchen Tips One pound beef Flat Iron or Ranch Steaks, cut 3/4-inch thick may be substituted for Top Sirloin Steak.