Lambs kidney kebabs

The dish originates from Fance.  For those who like kidneys, this is an unusual, but stimulating, way of serving them.

Preparation Time: 15 Mins

Cooking Time: 10 Mins

Total Time: 35 Mins

Ingredients

For 2 servings…

4                    Kidneys  - lambs'      

3                    Shallots  - halved      

2 rashers          Bacon  - streaky, spoked - cut into two    

2                    Tomatoes  - halved   

1                    Pepper  - green - quartered     

½                   Pepper  - red-halved 

1 cob               Sweet corn

                     Olive oil     

                     Pepper      

                     Salt          

1 tsp               Herbes de Provence   

Method

Remove the skin round kidneys.  Cut the kidneys open lengthwise and remove paler stringy section on each side.

To construct the kebab, first push a piece of shallot on to a skewer.  Then add apiece of bacon, tomato, green or red pepper and lastly half a kidney folded in half.  Continue in same way until the skewer is half full.  Push on a slice of sweetcorn, passing the skewer through the centre.  Finish the kebab with another piece of shallot.

Brush lightly with oil, season well with salt and pepper and sprinkle on some herbes de Provence. Grill for 10 minutes, preferably on a barbecue, turning several times to ensure that kebabs cook evenly on all sides.

Serve with rice, tomato and olive salad.

Wine recommendations

A medium-robust red wine.

Conventional

     Côtes du Luberon

     Côtes du Rhône Villages

Interesting

     Beaujolais Villages

     Côtes de Gascogne rouge

     Côtes du Jura