Coffee and Balsamic Lamb and Vegetables
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  • 1 cup brewed French Market Coffee brewed coffee
  • 3 tablespoons balsamic vinegar (also works well with fig-infused balsamic vinegar)
  • 3 tablespoons dark brown sugar
  • 3 garlic cloves, minced
  • 1 sprig rosemary, chopped
  • 2 tablespoons olive oil
  • 1 ½ 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, for serving
  • Minty Yogurt Sauce, recipe as follows


  • ½ cup Greek yogurt
  • ¼ cup chopped mint leaves
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice or chopped preserved lemon
  • 1 teaspoon chopped oregano
  • 1 teaspoon honey
  • ¼ teaspoon crushed red pepper flakes
  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 the Minty Yogurt Sauce and warm Pita Bread.

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