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  • 45 minutes
  • Makes 4 servings
  • Appetizer

Fig-Balsamic Glazed Beef Kabobs

Lots of flavor without a lot of work. Top Sirloin Steak kabobs are even more delicious when paired with a fig preserve sauce.

Ingredients

  • 1 beef Top Sirloin Steak Boneless, cut 3/4 inch thick (about 1 pound)
  • 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

Instructions

  1. Soak four 10-inch bamboo skewers in water 10 minutes; drain. Cut beef Top Sirloin Steak into sixteen 1-1/4-inch pieces.

    Cook's Tip: One pound beef Flat Iron or Ranch Steaks, cut 3/4-inch thick may be substituted for Top Sirloin Steak.
  2. Alternately thread beef and onion pieces evenly onto skewers. Set aside.

  3. Combine preserves, vinegar, oil, garlic, salt and pepper in small bowl; reserve 1/4 cup for dipping. Brush kabobs with some of remaining sauce.

  4. 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.

  5. 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.

Nutrition Information

209 Calories; 7g Total Fat; 2g Saturated Fat; 0.6g Polyunsaturated Fat; 4.1g Monounsaturated Fat; 0g Trans Fat; 56mg Cholesterol; 339mg Sodium; 419mg Potassium; 13g Total carbohydrate; 22g Protein; 1.8mg Iron; 6.2mg Niacin; 0.5mg Vitamin B6; 83.4mg Choline; 1.2mcg Vitamin B12; 4mg Zinc; 24.7mcg Selenium; 1.9g Fiber.