Coffee and Black Pepper Beef Kebabs

1 cup chopped shallots

¾ cup cider vinegar

½ cup olive oil

¼ cup molasses

2 tablespoons instant coffee

1½ tablespoons coarsely ground black pepper

2 teaspoons Dijon mustard

1½ pounds top sirloin beef, cut into 1½-inch cubes

16 medium button mushrooms, cleaned and stems trimmed

16 cherry tomatoes

2 small red onions, cut into wedges

1 medium zucchini, halved lengthwise and cut into 1-inch pieces

In a medium bowl, stir together the shallots, vinegar, oil, molasses, coffee, pepper and mustard. Add the meat and toss to coat. Cover and refrigerate for at least 2 hours or up to 8 hours.

In a shallow dish, cover eight 10-inch bamboo skewers; set aside to soak. Heat a gas grill to medium-high or prepare a charcoal fire.

Assemble the kebabs, alternating meat and vegetables. Brush everything with marinade. Grill for 3 minutes. Turn, brush with additional marinade, then grill for another 3 minutes for medium, or until done to your liking.

Serves four.

Nutrition values per serving: 592 calories, 27 g fat (9 g saturated), 35 g carbohydrates, 3 g fiber, 50 g protein, 114 mg cholesterol, 215 mg sodium.

Associated Press