Coffee and Black Pepper Beef Kebabs

1 cup chopped shallots
3/4 cup cider vinegar
1/2 cup olive oil
1/4 cup molasses
2 tablespoons instant coffee
1-1/2 tablespoons (coarsely ground black pepper)
2 teaspoons Dijon mustard
1-1/2 pounds top sirloin beef, cut into 1-1/2 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, cut into 1 inch pieces

In a medium bowl, stir together 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 gas grill to medium-high.

Assemble the kebabs, alternating mean 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.