Instructions

• In a medium skillet over medium heat on the stove, warm the oil. Add the shallots and garlic and cook until softened, about 1 minute, stirring occasionally. Add the remaining vinaigrette ingredients and mix well. If desired, to fully incorporate the flavors, let the vinaigrette sit at room temperature for 1 hour. Season with salt and pepper.

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• If using bamboo skewers, soak them in water for at least 30 minutes.
• Prepare the grill for direct cooking over medium heat (350° to 450°F).
  Prepare the grill for cooking over medium heat (400°F).
• In a medium bowl toss the lamb cubes with the crushed peppercorns. Wrap each bacon strip around one or two cubes of eggplant. Skewer the kabobs by alternating cubes of pepper-crusted lamb, eggplant with bacon, and tomatillos. Lightly brush the kabobs with oil.
• Brush the cooking grates clean. Grill the kabobs over direct medium heat, with the lid closed, until the bacon is fully cooked and the lamb is medium rare, about 8 minutes, turning three or four times. Remove the kabobs from the grill and let rest for 3 to 5 minutes.
  Brush the cooking grates clean. Grill the kabobs over direct medium heat, with the lid closed, until the bacon is fully cooked and the lamb is 125°F for medium rare (or until cooked to your desired doneness), about 8 minutes, turning three or four times. Remove the kabobs from the grill and let rest for 3 to 5 minutes.
  Brush the cooking grates clean. Grill the kabobs over medium heat, with the lid closed, until the bacon is fully cooked and the lamb is 125°F for medium rare (or until cooked to your desired doneness), about 8 minutes, turning three or four times. Remove the kabobs from the grill and let rest for 3 to 5 minutes.
• Warm the vinaigrette over low heat on the stove. Place the kabobs on a platter, drizzle with the vinaigrette, and serve with rice pilaf, if desired.