• 1/4 cup lemon or lime flavoured Perrier water
• 1/4 cup soy sauce
• 4 tbsp maple syrup or honey
• 4 tbsp apple cider vinegar
• 1 clove garlic, minced
• Sea salt and freshly ground black pepper to taste
• 2 pounds sirloin steak cut into 1-inch cubes
• 2 medium onions cut into wedges
• 1/2 pound fresh whole mushrooms
• 2 medium red or yellow bell peppers (or combination)
• 1 medium fresh pineapple, cut into 1-inch chunks
• Long wooden skewers, soaked in water for 30 minutes

Combine first 6 ingredients in a large shallow glass dish. Add beef cubes and mix well with marinade. Cover and let marinate for 1 hour at room temperature or a minimum of 2 hours (or overnight in the refrigerator). Remove beef cubes from marinade, reserving marinade. Alternately thread beef cubes, onion, mushrooms, peppers and pineapple chunks onto prepared skewers. Grill, covered, over medium-hot coals (350º to 400ºF) for 10 to 12 minutes or until desired doneness, turning and basting occasionally with reserved marinade. Discard any remaining marinade. Makes 4 to 6 servings. Serve with hot steamed basmati rice.