1 cup (250 ml) strong coffee, cooled

1/4 cup (60 ml) olive oil

1/4 cup (60 ml) Dijon mustard

2 tablespoons (30 ml) honey

2 cloves garlic, finely chopped

In a glass dish or in a large sealable 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.

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.

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