Pepper-Crusted Lamb Kebabs with Tomatillos and Eggplant

An invigorating spectrum of flavours tantalise all the senses in this special kebab recipe. A warm coriander vinaigrette pulls it all together deliciously.

For the coriander vinaigrette:

1/4 cup olive oil
3 shallots, finely diced
1 clove of garlic, minced
6 tablespoons chicken broth
1/4 cup balsamic vinegar
2 teaspoons ground coriander seeds
1 teaspoon fresh parsley, chopped
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
Salt and pepper

For the kebabs:

1 small eggplant (about 6 oz), cut into 1-iinch cubes
Salt
1 pound lamb (from the leg) cut into 2-inch cubes
1 tablespoon coarsely crushed pink peppercorns
1 tablespoon coarsely crushed black peppercorns
4 to 5 slices of lean bacon, cut in half crosswise
3 tomatillos, seeded and quartered
Salt and pepper
4 12-inch wooden skewers, soaked in water for 30 minutes
Oil for brushing skewers

To make the vinaigrette: In a medium sauté pan, heat oil. Sauté shallots and garlic in oil for 1 minute. Add chicken broth, balsamic vinegar, coriander, parsley, thyme, and rosemary. Mix well. Adjust seasoning with salt and pepper to taste and set aside for 1 hour to blend flavours

To make the kebabs: Lightly salt cubed eggplant and place in a colander set over a plate. Set aside for 1 hour to draw out the bitter juices. Rinse well and place on paper towels to dry.

In a medium bowl, toss cubed lamb with crushed peppercorns. Wrap each bacon strip around one or two cubes of eggplant until all the eggplant and bacon is used. Skewer kebabs by alternating crusted lamb, eggplant with bacon, then tomatillos. Brush skewers lightly with oil and place in centre of cooking grate. Grill for 6 minutes or until bacon is fully cooked, turning every 1 1/2 minutes during cooking time. Meanwhile, warm vinaigrette over low heat. Place kebabs on a platter, drizzle with warm vinaigrette, and serve with rice pilaf.

Makes 4 servings.