GRILLED KIDNEYS

By Anonymous -

550 – 700 g lamb’s kidneys, washed, skinned and cored


45 ml vegetable oil

salt and pepper

grilled bacon, to serve


  1. Thread the kidneys on to 4 skewers, cut side uppermost.

  2. Brush with oil and sprinkle with salt and pepper.

  3. Cook under a hot grill for 3 minutes, uncut side uppermost, then turn over to allow the juices to gather in the cut side and grill a further 3 minutes. Serve immediately with grilled bacon.
    Serves 4


GRILLED KIDNEYS

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