INGREDIENTS FOR THE DRESSING:
1/4 cup olive oil
2 small, finely chopped onions
1 crushed clove of garlic
1/2 cup of chicken stock
3 tablespoons of balsamic vinegar
2 teaspoons crushed coriander seeds
A little chopped fresh parsley
1/2 teaspoon of chopped fresh thyme, chopped
1/2 teaspoon chopped fresh rosemary
Preparation:
In a medium flat pan, warm the oil and lightly fry the chopped onion and garlic together for about 1 to 2 minutes. Add the chicken stock, balsamic vinegar, coriander, parsley, thyme, and rosemary. Mix well using a wooden spoon. Season with salt and pepper to taste and put to one side to rest for about an hour
INGREDIENTS FOR THE KEBABS:
1 eggplant (about 6 oz), cut into cubes and salted
1 pound of leg of lamb cut into cubes after having all sinew removed
1 tablespoon crushed black peppercorns
5 slices of lean back bacon, cut this in half crosswise
4 tomatos, remove the seeds and cut into quarters
Salt and pepper
6 X 12-inch wooden skewers, soaked in water for 1 hour
Olive oil for brushing skewers
To make the kebabs: Lightly salt the prepared eggplant and place on a wooden cutting board or in a colander set over a plate. Allow this to rest for 45 minutes to draw out the bitter juices. Rinse well and place on paper towels to dry.
Toss the cubed lamb with the crushed peppercorns together in a glass or plastic bowl. Wrap a bacon strip around one or two cubes of eggplant until all the eggplant and bacon is used. Skewer the kebabs by alternating lamb cubes, eggplant, then tomato. Brush skewers lightly with olive oil and place them in the centre of the barbecue. Cook for until bacon is fully cooked, turning every 1 or 2 minutes during cooking, this will take about 6 minutes. Warm the sauce over a low heat.
How to serve:
Place kebabs on a large dish and drizzle with warm sauce, and serve with steamed rice pilaf.
Serves 4 - 6 persons