Kebabs with Lambs’ Kidneys

Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 4 lambs’ kidneys
  • 4 rashers bacon, rinds removed
  • 1 large onion


Skin, core and slice each kidney into four. Cut the bacon into one-inch squares. Quarter the onions and part the pieces, halve the tomatoes, cut the pimento into one-inch squares, remove the mushroom stalks. Put the meat and vegetables, including the basil leaves, in a bowl, and sprinkle with lemon juice, plenty of olive oil, salt, pepper and thyme.

Add the bayleaves and marinate for ab