Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg -2 ounces
4 To 6 lamb kidneys 1/2 ts Salt
1/2 lb Veal, lamb or other mild 1 ts Freshly ground black pepper
-liver 2 tb Olive oil
2 Or 3 slices pancetta, about 1 tb Chopped fresh thyme leaves

The liver remains pink on the inside, the kidney is tender and sweet,
and the pancetta bathes both with its earthy salt taste. Cut the
kidneys into1/2-inch or slightly larger pieces, discarding the core.
Cut the liver and pancetta into 1/2-inch pieces. Thread onto skewers,
alternating kidney, pancetta and liver. Put the skewers in a shallow
glass baking dish and sprink- le with the salt, pepper, olive oil and
thyme. Grill over medium heat 2 to 3 minutes on each side. Do not
overcook. Makes six 8-inch brochettes. PER BROCHETTE: 200 calories,
24 g protein,2 g carbohydrate, 10 g fat (3 g saturated), 317 mg
cholesterol, 363 mg sodium, 0 g fiber. From an article by Georgeanne
Brennan, The San Francisco Chronicle, 7/1/92. Posted by Stephen
Ceideburg From: Joell Abbott
Submitted By HELEN PEAGRAM On 11-05-95

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