Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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