1356. LAMB KABOBS with BACON, ONIONS, PEPPERS and TOMATOES

serves four


1/4 cup fragrant olive oil
2 tablespoons fresh lemon juice
4 cloves garlic, minced
1 teaspoon fresh oregano leaves or 1/4 teaspoon dried leaves
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried leaves
1 1/2 lb. lamb cut from the leg into 1 1/2-inch cubes (about 20 cubes)
salt and freshly ground black pepper
4 12-inch wooden skewers soaked for 15 minutes in water
4 slices thick-sliced bacon, cut crosswise into 1-inch pieces
8 large cherry tomatoes
8 1 1/2-inch pearl onions or cippolini onions, peeled, with an "X" cut in each root end and blanched
1 large red or green bell pepper with seeds and membranes removed, cut into 1-inch squares
sprigs of fresh thyme to garnish (optional)
Greek olives to garnish (optional)
tzatziki (recipe of your choice)

Combine the olive oil, lemon juice, garlic, oregano and thyme together in a large resealable plastic bag. Add the lamb cubes, season with salt and pepper, seal the bag, and marinate for at least 1 hour or overnight in the refrigerator, turning a couple of times.

Heat a barbecue or gas grill to high. Remove the meat from the marinade. For each 12-inch skewer, start by threading a tomato onto the skewer. Add a piece of bacon doubled over, a cube of lamb, a piece of bacon doubled over, and an onion. Continue with lamb, pepper, lamb, tomatoes, lamb, and onion, and finally lamb and pepper, putting a piece of bacon on either side of each cube of lamb in the sequence. Repeat with remaining skewers.

Lightly oil the grill. Place the skewers on the grill, cover, and cook until the meat is medium-rare, about 1-2 minutes per side, turning until all four sides are cooked, about 8 minutes total cooking time. To serve, transfer the skewers to plates with salad or cooked rice on them. Garnish with the thyme sprigs and Greek olives; spoon on the tzatziki, and serve.


courtesy of: Seduced by Bacon: Recipes & Lore about America's Favorite Indulgence by Joanna Pruess with Bob Lape. Guilford, Connecticut: The Lyons Press, 2006, p. 110