Soak skewers in white wine for 10 to 15 minutes.
Thread onto each skewer in the following order: beef-mushroom-onion, using 1 piece of each. Let sit for 10 to 20 minutes in refrigerator.
Lightly brush skewers on each side with olive or salad oil and season to taste with salt and pepper.
Place on a preheated medium-high grill and cook until beef is cooked to desired doneness, about 4 to 5 minutes per side.
Chef's Suggestions: Serve with seasoned orzo pasta tossed with extra-virgin olive oil, chopped tomato and parsley.
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