1 boneless beef top sirloin 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

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 in small bowl; reserve 1/4 cup for dipping. Brush kabobs with some of remaining sauce. 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. Season kabobs with salt, as desired. Serve with reserved sauce for dipping.