|Beef kidneys/Veal, lamb, / pork kidneys||1 Pound|
|Melted butter/Margarine||1 Tablespoon|
Split kidneys and remove fat and connective tissue.
Brush with melted butter (seasoned, if you wish) and place on lightly greased grill 4 to 6 inches above a solid bed of medium glowing coals.
Cook, turning frequently, for 5 to 15 minutes, depending on size.
Kidneys are done when browned on the outside but still juicy and pink on the inside.
Season with salt and pepper to taste.
Slice to serve.
Serving size: Complete recipe
Calories 576 Calories from Fat 234
% Daily Value*
Total Fat 26 g40.3%
Saturated Fat 11.6 g58.2%
Trans Fat 0.5 g
Cholesterol 1896.7 mg632.2%
Sodium 1223.6 mg51%
Total Carbohydrates 1 g0.5%
Dietary Fiber 0.03 g0.13%
Sugars 0 g
Protein 79 g158.2%
Vitamin A 134.2% Vitamin C 71.1%
Calcium 6.3% Iron 115.9%
*Based on a 2000 Calorie diet