android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube
menu-arrow-down gift-certificate-icon

Jamie Purviance

Pepper-Crusted Lamb Kabobs with Tomatillos and Eggplant

  • People

    Serves 4

  • Prep Time

    30 min.

  • Grilling Time

    8 min.

Serves 4
Prep Time
30 min.
Grilling Time
8 min.

the Ingredients

20151023095404 Row Redmeat 1


  • 60 milliliters extra-virgin olive oil
  • 60 grams finely chopped shallots
  • 1 garlic clove, minced
  • 80 milliliters plus 1 tablespoon chicken broth
  • 60 milliliters balsamic vinegar
  • 2 teaspoons ground coriander seed
  • 1 teaspoon chopped fresh Italian parsley leaves
  • ½ teaspoon chopped fresh thyme leaves
  • ½ teaspoon chopped fresh rosemary leaves
  • Kosher salt
  • Freshly ground black pepper
  • 1 boneless leg of lamb, about 455 grams, trimmed of excess fat, cut into 4-centimeter cubes
  • 1 tablespoon coarsely crushed pink peppercorns
  • 1 tablespoon coarsely crushed black peppercorns
  • 4 slices bacon, cut crosswise in half
  • 1 small globe eggplant, cut into 4-centimeter cubes
  • 3 medium tomatillos, husked, rinsed, quartered, and seeded
  • Extra-virgin olive oil

Special Equipment

  • 4 metal or bamboo skewers


  • 01 In a medium skillet over medium heat on the stove, warm the oil. Add the shallots and garlic and cook until softened, about 1 minute, stirring occasionally. Add the remaining vinaigrette ingredients and mix well. If desired, to fully incorporate the flavors, let the vinaigrette sit at room temperature for 1 hour. Season with salt and pepper.
  • 02 If using bamboo skewers, soak them in water for at least 30 minutes.
  • 03 Prepare the grill for direct cooking over medium heat (180° to 230°C).
  • 04 In a medium bowl toss the lamb cubes with the crushed peppercorns. Wrap each bacon strip around one or two cubes of eggplant. Skewer the kabobs by alternating cubes of pepper-crusted lamb, eggplant with bacon, and tomatillos. Lightly brush the kabobs with oil.
  • 05 Brush the cooking grates clean. Grill the kabobs over direct medium heat, with the lid closed, until the bacon is fully cooked and the lamb is medium rare, about 8 minutes, turning three or four times. Remove the kabobs from the grill and let rest for 3 to 5 minutes.
  • 06 Warm the vinaigrette over low heat on the stove. Place the kabobs on a platter, drizzle with the vinaigrette, and serve with rice pilaf, if desired.

Let's Gear Up

Recommended Tools