method
1. Put the prunes into a saucepan, add the red wine and bring to the boil. Remove from the heat and leave to soak for 30 minutes.
2. Cut lamb into 12 large cubes. Place in bowl with oil, seasoning and thyme. Cover and leave for 30 minutes.
3. Meanwhile, quarter the tomatoes. Peel the onion and cut through the root into eight wedges. Derind bacon and cut each rasher into four. Preheat the grill.
4. Drain the prunes, reserving the wine. Make a slit in each prune and remove the stone. Thread the lamb, prunes, tomatoes, bacon and onion on to four skewers. Brush the kebabs with the lamb marinade and the wine from the prunes, then sprinkle with salt and pepper. Grill for about 15 minutes, turning occasionally, till the lamb is tender. Arrange on a warmed serving dish and serve with boiled rice.
