Tony Bilson

Brochette of Lamb Kidneys

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Fine Family Cooking
Fine Family Cooking

By Tony Bilson

Published 1994

  • About

A brochette is similar to a kebab (kabob), that is, the meat, fish or vegetables are cooked on a skewer or spit. Brochette is the French name for the special type of skewer used for this purpose.

Ingredients

  • 12 lamb’s kidneys
  • 6 bamboo skewers
  • 6 rashers (slices) bacon
  • 2

Method

Soak the bamboo skewers in water for 2 hours or overnight. Cut the bacon into 48 pieces, each rasher (slice) into 8 pieces.

Cut the onion into 24 squares (3 cm x 3 cm/1¼ in. x 1¼ in.)

Cut the kidneys in half laterally and remove the veins and hard tissue. Thread the kidneys onto the skewers with a piece of bacon on each side and a piece of onion and a mushroom in between.

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