Grilled Beef and Haloumi Skewers with Mustard Baste

Beef, cheese and mushrooms on the grill is a perfect combination for skewers as they work together to build umami flavour. The mustard-beer baste can easily be pulled together from ingredients you likely have on hand in the kitchen. This recipe would work well with any grilling steak: Tenderloin, Strip Loin or Rib Eye for example.
Yield 4 Servings Prep. Time 20 min Cooking Time 12 min Total Time 32 min


Here are the following ingredients:

  • 1 lb (500 g) Beef Top Sirloin Steak, cut into 1-inch (2.5 cm) cubes
  • 1 pkg (approx 320 g) haloumi cheese, cut into 1-inch (2.5 cm) cubes
  • 1 red onion, cut into large chunks
  • ½ lb (250 g) medium-size white mushrooms
  • Bamboo skewers, soaked


  • ¼ cup (60 mL) light beer
  • 2 tbsp (15 mL) EACH maple syrup, olive oil, Dijon mustard and grainy mustard
  • Salt and pepper
  • Canola or olive oil

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Thread beef, cheese, onion and mushrooms evenly and alternating onto soaked bamboo skewers. Set aside.
  2. Baste: Whisk together beer, syrup, olive oil, Dijon and grainy mustard in a small bowl. Season with salt and pepper to your taste; set aside.
  3. Cook skewers on oiled grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for 8 to 10 minutes, turning to brown all sides and generously brushing with the Baste, or until vegetables are tender and beef is cooked to 145°F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done).