Hoisin Beef Kebabs

Can you just imagine the aroma that will be wafting about from these??
(makes 8 skewers)

2 T. hoisin sauce
1 T. low-sodium soy sauce (I would use Ponzu Citrus Sauce*)
2 t. dark or toasted sesame oil
1/2*-2 t. chili sauce or paste, such as Sriracha
1 lb. sirloin, cut into 3/4" pieces
8 scallion whites, chopped into 1/2" chunks
20 small Cremini* mushroom caps
2- cherry tomatoes
8 wooden skewers, soaked in water for 20 min.

Preheat a grill, grill pan* or broiler*. Combine the hoisin, soy, sesame oil, and chili sauce in a bowl and mix thoroughly. Transfer half to a separate bowl and reserve. Thread the beef, scallions whites, mushrooms, and tomatoes onto the skewers, alternating between the meat and veggies. Use a brush to paint the skewers with some of the remaining hoisin glaze. When the grill is hot, add the skewers and cook for 3-4 min. per side, basting with a bit more of the sauce as you go. The skewers are done when the meat and veggies are lightly charred and the beef is firm but still yielding to the touch. Brush the kebabs with the reserved glaze before serving.

:God's love for us is undeserved yet unchanging."

Happy Friday, and with love,

Chef Deb