Add maple syrup, garlic, pepper, smoked paprika, salt and rosemary in a small saucepan. Bring mixture to a boil, cook about 3 minutes. Remove from heat and cool to room temperature.

Cut steak into 1 1/2 inch cubes and place into a zip top baggie. Pour marinade over steak and seal the bag, squeezing out the air.

Turn the bag over to coat the steak pieces in marinade.

Refrigerate at least 1 hour or up to 24 hours.

Remove steak to a bowl.

Remove mushroom stems, reserving for another use.

Thread steak onto skewers with mushroom caps and red onion slices.

Prepare a grill fire to about 325° with pecan chunks for smoke flavor.

Cook kabobs over indirect fire with the grill lid closed for about 10 -15 minutes or until steak reaches 140° with a digital thermometer for medium steak bites.

Remove from grill and serve immediately.