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Pepper-Crusted Lamb Kabobs with Tomatillos and Eggplant

Jamie Purviance

  • People

    Serves 4

  • Grilling Time

    8 mins

  • Prep Time

    30 mins

Ingredients
Instructions

the Ingredients

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Vinaigrette

  • ¼ cup extra-virgin olive oil
  • ½ cup finely chopped shallots
  • 1 garlic clove, minced
  • ⅓ cup plus 1 tablespoon chicken broth
  • ¼ cup 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 1 pound, trimmed of excess fat, cut into 1½-inch 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 1½-inch cubes
  • 3 medium tomatillos, husked, rinsed, quartered, and seeded
  • Extra-virgin olive oil

Special Equipment

  • 4 metal or bamboo skewers

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • 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.
  • If using bamboo skewers, soak them in water for at least 30 minutes.
  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
    Prepare the grill for cooking over medium heat (400°F).
  • 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 direct medium heat, with the lid closed, until the bacon is fully cooked and the lamb is 125°F for medium rare (or until cooked to your desired doneness), 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 125°F for medium rare (or until cooked to your desired doneness), 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.

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