Fig-Balsamic Beef Kebabs

Get your bamboo skewers soaking in water for 10 minutes while you prep everything else. Nobody wants splinters in their dinner.

Thread the beef and onion pieces onto the skewers, alternating as you go. Keep the pieces snug but not jammed together.

Whisk together the fig preserves, balsamic vinegar, olive oil, minced garlic, salt, and pepper in a small bowl. Set aside a quarter cup of this for serving.

Brush the kebabs generously with the remaining glaze and get them on a medium-heat grill.

Grill covered for 7-9 minutes for medium-rare to medium, turning every 2 minutes and hitting them with more glaze each time. (Don't walk away from these - the sugar in the fig preserves will burn if you're not paying attention.)

Give the kebabs a final sprinkle of salt and serve with that reserved glaze on the side.