Ingredients

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

Baste

• 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:

• 1 lb (500 g) Beef Top Sirloin Steak
• 1 pkg (approx 320 g) haloumi cheese
• 1 red onion, cut into large chunks
• ½ lb (250 g) medium-size white mushrooms
• Bamboo skewers
• 1 can or bottle light beer
• Maple syrup
• Olive oil
• Dijon mustard
• Grainy mustard
• Salt and pepper

Directions

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).