Fig-Balsamic Glazed Beef Kabobs

Name: Fig-Balsamic Glazed Beef Kabobs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: Top Sirloin Steak; red onion; fig preserves; balsamic vinegar; olive oil; garlic; salt; pepper

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

Cook Time: 45 Minutes

Servings: 4

Ingredients: 8

Cook Mode

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

Preparation

Step 1

Soak 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 2

Alternately thread beef and onion pieces evenly onto skewers. Set aside.
Step 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.
Step 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.
Step 5

Season kabobs with salt, as desired. Serve with reserved sauce for dipping.

Nutrition Information

209 Calories

0 %*

2g SAT FAT

0 %DV**

22g PROTEIN

0 %DV

1.8 mg IRON

0 %DV

4 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

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.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.