Hoisin Beef Kebabs

Really, who doesn't LOVE a kebab?? This calls for a grill - outside or grill pan inside, or even under your broiler (will warm up your kitchen!!).Remember, Dear Readers, that when I use an asterisk*, it denotes changes I would make or suggestions...................
(makes 8 skewers)

2 T. hoisin sauce
1 T. low-sodium soy sauce (I typically use Ponzu - Citrus*)
2 t. dark or tasted sesame oil
1 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 mushroom caps (I would use cremini*)
20 cherry tomatoes
8 wooden skewers, soaked in water for 20 min.

Preheat a grill. Combine the hoisin, soy sauce, sesame oil, and chili sauce in a bowl, and mix thoroughly. Transfer half to a separate bowl and reserve. Thread the beef, scallion whites, mushrooms, and cherry 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 with the meat and veggies are lightly charred and the beef is firm but still yielding to the the touch. Brush the kebabs with the reserved glaze before serving. I would have a bowl of fresh cantaloupe or any kind of melon balls to accompany*.

"God cannot give us a happiness and peace apart from himself, because it is not there."  ~ C.S. Lewis