Fig-Balsamic Glazed Beef Kabobs
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Step 1Soak four 10-inch bamboo skewers in water 10 minutes; drain. Cut beef Top Sirloin Steak into sixteen 1-1/4-inch pieces.
Cooking Tip: One pound beef Flat Iron or Ranch Steaks, cut 3/4-inch thick may be substituted for Top Sirloin Steak.
Step 2Alternately thread beef and onion pieces evenly onto skewers. Set aside.
Step 3Combine preserves, vinegar, oil, garlic, salt and pepper in small bowl; reserve 1/4 cup for dipping. Brush kabobs with some of remaining sauce.
Step 4Place 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.
Step 5Season kabobs with salt, as desired. Serve with reserved sauce for dipping.
Nutrition information per serving: 209 Calories; 63 Calories from fat; 7g Total Fat (2 g Saturated Fat; 0 g Trans Fat; 0.6 g Polyunsaturated Fat; 4.1 g Monounsaturated Fat;) 56 mg Cholesterol; 339 mg Sodium; 13 g Total Carbohydrate; 1.9 g Dietary Fiber; 22 g Protein; 1.8 mg Iron; 419 mg Potassium; 6.2 mg NE Niacin; 0.5 mg Vitamin B6; 1.2 mcg Vitamin B12; 4 mg Zinc; 24.7 mcg Selenium; 83.4 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.