Grilled Lamb Kabobs - {Schaschlik}

Recipe Ingredients

2		Green bell peppers - cut 1" pieces (medium)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 lbs	681g / 24oz	Boneless lamb leg - trimmed, and
		Cut into 1" cubes
1		Onion - cut 1" pieces (medium)
4		Bacon - each cut 4 pieces
1/2 cup	118ml	Olive oil
1 cup	62g / 2.2oz	Onion - chopped (small)
3 tablespoons	45ml	Lemon juice
		= (juice of 1 large lemon)
2 tablespoons	30ml	Cognac
1 teaspoon	5ml	Catsup
1		Garlic clove
2 teaspoons	10ml	Dijon mustard
1 teaspoon	5ml	Dried oregano
1 teaspoon	5ml	Dried thyme
1		Ground cayenne pepper
		Vegetable oil - for brushing kabobs

Recipe Instructions

In a medium saucepan place peppers in boiling water. Return water to a boil. Remove peppers from water; drain.

Sprinkle salt and pepper on lamb cubes. On eight 10-inch skewers alternately thread meat, pepper, and onion pieces. Thread bacon pieces on both ends of each skewer. Set aside.

In a blender or food processor puree oil, onion, lemon juice, cognac, catsup, garlic, mustard, oregano, thyme, and cayenne pepper until smooth.

Lightly oil kabobs and place in center of cooking grate. Grill 7 to 9 minutes for rare (140 degrees), 10 to 13 minutes for medium (160 degrees), or 14 to 17 minutes for medium-well (170 degrees), turning once halfway through grilling time. Brush kabobs with puree occasionally during last half of grilling time.

This recipe yields 4 servings.

Wine Recommendation: A Chilean Cabernet Sauvignon bursting with ripe plum and currant flavors will do these kabobs justice.

Beer Recommendation: A good chance to try a rare smoked beer -- or you'd also be happy with a malty copper-colored ale.

Source:
Weber's Recipes at http://www.weber.com

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