Pepper-Crusted Lamb Kabobs with Tomatillos and Eggplant | Red Meat Recipes | Weber Grills | Weber US

Ingredients

• ¼ cup/60 milliliters extra-virgin olive oil
• ½ cup/60 grams finely chopped shallots
• 1 garlic clove, minced
• ⅓ cup/80 milliliters plus 1 tablespoon chicken broth
• ¼ cup/60 milliliters balsamic vinegar
• 2 teaspoons ground coriander seed
• 1 teaspoon chopped fresh Italian parsley leaves
• ½ teaspoon chopped fresh thyme leaves
• ½ teaspoon chopped fresh rosemary leaves
• Kosher salt
• Freshly ground black pepper
• 1 boneless leg of lamb, about 1 pound, trimmed of excess fat, cut into 1½-inch cubes
• 1 tablespoon coarsely crushed pink peppercorns
• 1 tablespoon coarsely crushed black peppercorns
• 4 slices bacon, cut crosswise in half
• 1 small globe eggplant, cut into 1½-inch cubes
• 3 medium tomatillos, husked, rinsed, quartered, and seeded
• Extra-virgin olive oil