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6
Easy
Published 1987
Although, rabbit is the Mas de Bouveau’s speciality, grilled lambs’ kidney are also served, a recipe as old as wood fires in Provence, years ago cooks either grilled the kidneys over vine wood or wrapped them in vine leavers before grilling.
Remove transparent outer skin, then cut kidneys in ½ lengthwise & remove central core. Cut again to quarter each kidney. De seed peppers & cut them in 1 in/2.5 cm chunks. Mix together all ingredients except vine leaves, & marinate for several hours. Soak vine leaves in hot water 20 mins before grilling. Wrap Kidneys securely in vine leaves. Assemble 6 skewers, alternating meat &