Barbecued lamb kebabs with coriander sauce.
INGREDIENTS FOR THE SAUCE:
1/4 cup olive oil
3 shallots, finely chopped
1 grated clove of garlic
6 tablespoons chicken stock
1/4 cup balsamic vinegar
2 teaspoons ground coriander seeds
1 teaspoon of chopped fresh parsley
1/2 teaspoon of chopped fresh thyme, chopped
1/2 teaspoon chopped fresh rosemary
How to prepare:
In a medium sauté pan, heat the oil and lightly fry the shallots and garlic for about 1 minute. Add the chicken stock, balsamic vinegar, coriander, parsley, thyme, and rosemary. Stir well. Season with salt and pepper to taste and set aside to rest for about 1 hour
FOR THE KEBABS:
1 small eggplant (about 7 oz), cut into 1 iinch cubes and salt them
1 pound of leg of lamb cut into 2-inch cubes
1 tablespoon crushed pink peppercorns
1 tablespoon crushed black peppercorns
6 slices of lean bacon, cut in half crosswise
3 small tomatos, seeded and quartered
Salt and pepper
4 12-inch wooden skewers, soaked in water for 30 minutes
Oil for brushing skewers
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 the cubed lamb with the crushed peppercorns. Wrap each bacon strip around one or two cubes of eggplant until all the eggplant and bacon is used. Skewer the kebabs by alternating crusted lamb, eggplant with bacon, then tomato. Brush skewers lightly with oil and place in centre of the barbecue. Cook for 5 to 7 minutes or until bacon is fully cooked, turning every 1 or 2 minutes during cooking. Meanwhile, warm the sauce over low heat.
How to serve:
Place kebabs on a platter, drizzle with warm sauce, and serve with rice pilaf.
Serves 4 - 6 persons
Barbecued pepper crusted lamb kebabs
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