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Ingredientes
- 1/4 c. extra virgin olive oil
- 3 x shallots finely diced
- 1 x garlic clove chopped
- 6 Tbsp. chicken broth
- 1/4 c. balsamic vinegar
- 2 tsp grnd coriander seeds
- 1 tsp minced fresh parsley
- 1/2 tsp minced fresh thyme
- 1/2 tsp minced fresh rosemary
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 sm eggplant - (abt 6 ounce) cut 1" cubes
- Â Â Salt for eggplant
- 1 lb lamb (from the leg) cut 2" cubes
- 1 Tbsp. coarsely-crushed pink peppercorns
- 1 Tbsp. coarsely-crushed black peppercorns
- 4 slc lean bacon - (to 5) halved crosswise
- 3 x tomatillos seeded, quartered
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 x wooden skewers - (12" long) soaked in water
- Â Â for 30 min
- Â Â Oil for brushing skewers
Direcciones
- To make the Vinaigrette: In a medium saute/fry pan, heat oil. Saute/fry shallots and garlic in oil for 1 minute. Add in 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 flavors.
- To make the Kabobs: 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 possibly two cubes of eggplant till all the eggplant and bacon is used. Skewer kabobs by alternating crusted lamb, eggplant with bacon, then tomatillos.
- Brush skewers lightly with oil and place in center of cooking grate. Grill for 6 min or possibly till bacon is fully cooked, turning every 1 1/2 min during cooking time.
- Meanwhile, hot vinaigrette over low heat. Place kabobs on a platter, drizzle with hot vinaigrette, and serve with rice pilaf.
- This recipe yields 4 servings.
- Wine Recommendation: Say "Ole!" to a young red from Spain's Ribera del Duero region, made from 100% Tempranillo grapes.
- Beer Recommendation: An English Brown Ale is the ticket to peppery happiness with these kabobs.
- Comments: An invigorating spectrum of flavors tantalize all the senses in this special kabob recipe. A hot coriander vinaigrette pulls it all together deliciously.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 370g | |
| Recipe makes 4 servings | |
| Calories 532 | |
| Calories from Fat 389 | 73% |
| Total Fat 43.45g | 54% |
| Saturated Fat 13.28g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 336mg | 14% |
| Potassium 793mg | 23% |
| Total Carbs 15.37g | 4% |
| Dietary Fiber 7.0g | 23% |
| Sugars 7.53g | 5% |
| Protein 20.98g | 34% |
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