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 youd also be happy with a malty copper-colored ale.

Comments: Serve hot on a bed of Spaetzle (thick egg noodles), with hard rolls and a green tossed salad.

If using wooden skewers, soak in water thirty minutes before using so ends wont burn during grilling time.

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