Grilled Lamb Kebabs Recipe

2 medium green bell peppers, cut into 1-inch pieces
Salt and pepper
1-1/2 pounds boneless lamb leg, trimmed and cut into 1-inch cubes
1 medium onion, cut into 1-inch pieces
4 slices bacon, each cut into 4 pieces
1/2 cup olive oil
1 small onion, chopped
3 tablespoons lemon juice (juice of 1 large lemon)
2 tablespoons cognac
1 teaspoon catsup
1 clove garlic
2 teaspoons Dijon mustard
1 teaspoon dried oregano
1 teaspoon dried thyme
1 pinch ground cayenne pepper
Vegetable oil for brushing the kebabs

Serve hot on a bed of thick egg noodles, with hard rolls and a green tossed salad. A Chilean Cabernet Sauvignon bursting with ripe plum and currant flavors will do these kebabs justice. Alternatively, this would be a good time to try a rare smoked beer—or you’d also be happy with a malty copper-colored ale.

In a medium saucepan place peppers in boiling water. Return water to a boil. Remove peppers from water; drain.

Sprinkle salt and pepper on lamb cubes. On eight 10-inch skewers alternately thread meat, pepper, and onion pieces. Thread bacon pieces on both ends of each skewer. Set aside.

In a blender or food processor purée oil, onion, lemon juice, cognac, catsup, garlic, mustard, oregano, thyme, and cayenne pepper until smooth.

Lightly oil kebabs and place in center of cooking grate. Grill 7 to 9 minutes for rare (140°F/60°C), 10 to 13 minutes for medium (160°F/71°C), or 14 to 17 minutes for medium-well (170°F/77°C), turning once halfway through grilling time. Brush kebabs with purée occasionally during last half of grilling time.

Makes 4 servings.

Note: If using wooden skewers, soak in water thirty minutes before using so ends won’t burn during grilling time.