Kidney, liver and bacon brochettes with olive oil and lemon

Kidney, liver and bacon brochettes with olive oil and lemon

By
From
Meat
Serves
4
Photographer
Dean Cambray

This is a bit like a breakfast mixed grill, with everything cooked together on a skewer! As well as adding flavour, the smoky bacon also keeps the delicate liver and kidney moist, and protects them from the heat of the grill.

Ingredients

Quantity Ingredient
300g lamb’s kidney
300g calf’s liver
3 tablespoons olive oil
1 lemon, juiced
2 garlic cloves, crushed, plus 16 cloves extra for the skewers
1 tablespoon thyme leaves
salt
freshly ground black pepper
32 fresh bay leaves, (optional)
100g smoky bacon rashers, thinly sliced

Method

  1. Carefully peel the membranes away from the kidneys and liver and neatly slice away any tubes. Cut into 3 cm chunks.
  2. Combine the oil, lemon juice, garlic and thyme in a mixing bowl with plenty of salt and pepper. Toss the kidney and liver pieces in the marinade and leave for 30 minutes for the flavours to infuse.
  3. When ready to cook, preheat your grill or barbecue to medium–high. Thread alternating pieces of kidney, liver, garlic cloves and bay leaves (if using) onto the skewers, then carefully twist a slice of bacon around each brochette.
  4. Grill the brochettes over a medium heat, turning frequently so the flames don’t burn them. Serve with grilled tomatoes.
Tags:
Meat
Adrian
Richardson
La
Luna
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