Fig-Balsamic Glazed Beef Kabobs

• 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
• salt

1. Soak four 10-inch bamboo skewers in water 10 minutes; drain. Cut beef steak into sixteen 1-1/4 inch pieces.
2. Alternately thread beef and onion pieces evenly onto skewers. Set aside.
3. 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.
4. 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.
5. Season kabobs with salt, as desired. Serve with reserved sauce for dipping.

boneless beef, red onion, preserves, balsamic vinegar, olive oil, garlic, salt, pepper, salt

Taken from www.food.com/recipe/fig-balsamic-glazed-beef-kabobs-233138 (may not work)