Ingredients:

1

boneless beef flat iron steak, 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

Salt

Instructions:

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 grid 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.

Makes 4 servings.

Nutrition information per serving: 314 calories; 26 g protein; 32 g carbohydrate; 8 g fat; 361 mg sodium; 50 mg cholesterol; 7.7 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 2.1 mg iron; 5.0 mg zinc.