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Brochettes of Kidney

Francois.Marin's picture
For 1 skewer:
  Lambs kidney 2
  Lamb liver piece/Veal liver 3 (squares)
  Chopped parsley 1 Tablespoon (for garnish)
  Boiled rice 1 Cup (16 tbs) (to serve)
For marinade:
  Olive oil 3 Tablespoon
  Red wine 2 Tablespoon
  Thyme sprig 3 (few sprigs)
  Salt To Taste
  Pepper To Taste, freshly ground

Method Skin and split kidneys, cut liver into squares about 1-11/2 inches in size, re- moving all tubes and membrane.
Combine ingredients for marinade with salt and pepper to taste, add kidney and liver and allow them to marinate for 2-3 hours.
Thread kidneys and liver alternately on the skewers and broil 6-8 minutes, turning once and basting with the marinade throughout cooking.
Arrange brochettes on a bed of freshly boiled rice and sprinkle with chopped parsley.
Serve with a bowl of crisp bacon rolls.
Bacon Rolls Allow 1 slice of bacon per person.
Press slices with the side of a heavy knife to make them as thin as possible.
Cut in half, then spread with Dijon-style mus- tard.
Roll up each strip and thread on a skewer.
Broil or bake bacon rolls until crisp and brown and then drain them on paper towels.

Things You Will Need
kebab skewers

Recipe Summary

Main Dish

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Brochettes Of Kidney Recipe