Soak four 10-inch bamboo skewers in water 10 minutes; drain. Cut beef steak into sixteen 1-1/4-inch pieces.
Alternately thread beef and onion pieces evenly onto skewers. Set aside.
Combine preserves, vinegar, oil, garlic, 1/2 teaspoon salt and pepper into small bowl; reserve 1/4 cup for dipping. Brush kabpbs with some of the remaining sauce.
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.
Season kabobs with salt, as desired. Serve with remaining sauce for dipping.
Originally Submitted
11/11/2008
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