boneless leg of lamb, about 455 grams, trimmed of excess fat, cut into 4-centimeter cubes
coarsely crushed pink peppercorns
coarsely crushed black peppercorns
slices bacon, cut crosswise in half
small globe eggplant, cut into 4-centimeter cubes
medium tomatillos, husked, rinsed, quartered, and seeded
Extra-virgin olive oil
4 metal or bamboo skewers
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.
Related Grill Skills
If using bamboo skewers, soak them in water for at least 30 minutes.
Prepare the grill for direct cooking over medium heat (180° to 230°C).
Prepare the grill for cooking over medium heat (200°C).
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.
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.
Brush the cooking grates clean. Grill the kabobs over 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.
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.