Coffee and Balsamic Lamb and Vegetables

Ingredients

• 1 cup freshly brewed French Market® Coffee Streetcar Blend Dark Roast coffee
• 3 tablespoons balsamic vinegar (or fig-infused balsamic vinegar)
• 3 tablespoons dark brown sugar
• 3 garlic cloves, minced
• 1 sprig rosemary, chopped
• 2 tablespoons olive oil
• 1 1/2 pounds lamb loin, cut into 1-inch cubes
• 16 small button mushrooms
• 16 small cherry tomatoes
• 1 fennel bulb, cut into 16 pieces
• Fresh pita bread, for serving
• Minty Yogurt Sauce (recipe follows)

YOGURT SAUCE

• 1/2 cup Greek yogurt
• 1/4 cup chopped mint leaves
• 1 tablespoon tahini
• 1 tablespoon lemon juice (or chopped preserved lemon)
• 1 teaspoon chopped oregano
• 1 teaspoon honey
• 1/4 teaspoon crushed red pepper flakes

Directions

1. WHISK together the coffee, vinegar, brown sugar, garlic, rosemary, olive oil in a medium-sized bowl. Add the lamb pieces, button mushrooms, cherry tomatoes and fennel and marinate, at room temperature, for 1 to 2 hours.
2. REMOVE the lamb from the marinade and skewer the lamb, button mushrooms, cherry tomatoes, and fennel alternating evenly on 8 metal or wooden skewers.
3. CLEAN and oil the grill grates before using.
4. PREHEAT the grill to medium-high. Transfer the skewers to the grill and cook, turning regularly, to desired doneness, about 6 to 8 minutes for medium-rare to medium.
5. COMBINE all the sauce ingredients in a small bowl and mix well.
6. SERVE the skewers with Minty Yogurt Sauce and warm Pita Bread.