Instructions: To make the Vinaigrette: In a medium saute pan, heat oil. Saute shallots and garlic in oil for 1 minute. Add chicken broth, balsamic vinegar, coriander, parsley, thyme, and rosemary. Mix well. Adjust seasoning with salt and pepper to taste and set aside for 1 hour to blend flavors.

To make the Kabobs: Lightly salt cubed eggplant and place in a colander set over a plate. Set aside for 1 hour to draw out the bitter juices. Rinse well and place on paper towels to dry.

In a medium bowl, toss cubed lamb with crushed peppercorns. Wrap each bacon strip around one or two cubes of eggplant until all the eggplant and bacon is used. Skewer kabobs by alternating crusted lamb, eggplant with bacon, then tomatillos.

Brush skewers lightly with oil and place in center of cooking grate. Grill for 6 minutes or until bacon is fully cooked, turning every 1 1/2 minutes during cooking time.

Meanwhile, warm vinaigrette over low heat. Place kabobs on a platter, drizzle with warm vinaigrette, and serve with rice pilaf.

This recipe yields 4 servings.

Wine Recommendation: Say "Ole!" to a young red from Spains Ribera del Duero region, made from 100% Tempranillo grapes.

Beer Recommendation: An English Brown Ale is the ticket to peppery happiness with these kabobs.

Comments: An invigorating spectrum of flavors tantalize all the senses in this special kabob recipe. A warm coriander vinaigrette pulls it all together deliciously.

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