Kebabs Alfresco

Trusted.Chef's picture

Dec. 15, 2011


Lamb kidneys 3 , halved, cored
Rump steak pieces 3 , sliced into 1 1/2
Tomatoes 3 Small
Mushrooms 3 Small
Fresh pineapple slices/Canned 1
Garlic 1 Clove (5 gm)
Salt To Taste
Pepper To Taste
Olive oil 1/4 Pint
Pickled onions 3 , halved
Canned baked beans in tomato sauce 10 1/2 Ounce (1 Medium Can)



1) Rinse the tomatoes and mushrooms thoroughly.

2) Cut the pineapple slice into 3 pieces.

3) Preheat the grill on the highest setting.


4) In a large dish, crush the garlic in salt and combine with the olive oil.

5) Thread all the ingredients, except the pineapple on 3 skewers.

6) Marinate in the olive oil for about 15 minutes, turning the skewers frequently.

7) Grill the kebabs for about 4 minutes, turning frequently.

8) Lower the grill heat, thread the pineapple on the skewers and grill for another 2 to 3 minutes.

9) Meanwhile, in a saucepan, combine the pickled onions and baked beans together and heat thoroughly.


10) Place the Kebabs Alfresco over the hot beans and serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4