Sweet onion sections and thin slices of zucchini may supplement the vegetables, and squares of bacon or thin squares of lean, parboiled salt pork, parboiled, pared, and pressed sweetbreads, liver, or cubes of lamb filet may add to the choice of meats. Beige-colored lambs’ kidneys are delicate in flavor; if dark reddish black, they tend to be strong. The lambs’ kidneys may be replaced by a veal kidney, membrane removed, split lengthwise, interior fat cut out, each half sliced crosswise into to 1-inch thicknesses. Sharpened rosemary branches, a tuft of leaves left at the unsharpened end, may replace metal skewers, affording much the prettiest and most appetizing presentation. A saffron and tomato pilaf is a perfect accompaniment.
Combine all ingredients, except for the salt and pepper, in a large mixing bowl, mixing thoroughly but gently so that all meat and vegetable pieces are uniformly coated with oil, herbs and chopped vegetables; leave to marinate for a couple of hours if you like, turning the elements around two or three times.
Pierce the meats and vegetables alternately on four skewers, salt and pepper all sides, and grill over hot coals (or, lacking that, in the broiler) for from 12 to 15 minutes, turning the skewers every 3 or 4 minutes and brushing lightly the just-grilled surface with marinade (supplemented with more olive oil if necessary) after each turn.
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.