Grilling is a great way to add flavour to foods and enjoy the great outdoors! This summertime meal takes full advantage of all the local produce available. As well, thick-cut grilling steak like top sirloin or strip loin steak go further when cut into cubes for kabob skewers. The addition of Halloumi (a grilling cheese) is the perfect partner to the tender grilled beef and vegetables. Try serving with grilled rapini for a new way to enjoy a summertime veggie.

• 1/3 cup (75 mL) plain yogurt
• 1/2 tsp (2 mL) grated lemon zest
• 2 tbsp (20 mL) lemon juice
• 1/4 cup (60 mL) canola oil
• 2 cloves garlic, minced
• 1 1/2 tsp (5 mL) dried oregano
• 1/2 tsp (2 mL) each salt and pepper, divided
• 1 lb. (500 g) 1 to 1 ½ -inches (2 to 2.5 cm) thick Beef Grilling Steak (e.g. Top Sirloin or Strip Loin), cut into cubes
• 1 bunch rapini, trimmed
• 1 large red bell pepper, cut into 1 ½ inch (4 cm) pieces
• 1 large yellow bell pepper, cut into 1 ½ inch (4 cm) pieces
• 1 pkg (200 g) halloumi cheese, cut into 1 ½ inch (4 cm) pieces
• 8 to 10 button mushrooms

In a shallow glass dish, whisk together yogurt, lemon zest and juice, with 2 tbsp (30 mL) of the oil, garlic, oregano and 1/4 tsp (1 mL) each of the salt and pepper. Add beef and toss to coat well. Cover and refrigerate for at least 15 minutes or up to 1 hour.

In a pot of boiling water, blanch rapini for 3 minutes. Drain well and pat dry. Toss rapini with remaining oil.

Preheat barbecue grill to medium-high (400°F/200°C ). Thread alternating pieces of beef, halloumi and vegetables onto metal or soaked bamboo skewers; discard any remaining marinade. Grill skewers and rapini, turning occasionally, for about 8 minutes for medium-rare or to desired doneness and rapini is lightly charred. Sprinkle remaining salt and pepper over rapini and serve with skewers.