1 c. (250 ml) strong coffee, cooled
1/4 c. (60 ml) Medium Extra Virgin Olive Oil
1/4 c. (60 ml) Dijon mustard
2 Tbsp. (30 ml) honey
2 cloves garlic, finely chopped
2 Tbsp. (30ml) Espresso Balsamic
1 1/2 lb. (675 g) lamb cubes (from the leg of lamb)
24 small white button mushrooms
1 onion, cut in wedges and separated
salt and pepper
8 wooden skewers, soaked in water for 30 minutes
In a glass dish or in a large resealable bag, combine all the ingredients. Add the meat, mushrooms, and onion. Coat thoroughly. Close and refrigerate for at least 8 hours.
Preheat the grill or a skillet over high temperature. Lightly oil grill.
Thread the meat onto the skewers alternately with the mushrooms and onion. Season with salt and pepper.
Grill the skewers for about 3 to 4 minutes per side for medium rare or until the desired doneness. Brush with the marinade while cooking. Serve over couscous and with roasted red bell peppers.