Recipe - Kidney Liver And Pancetta Brochettes

Stephen Ceideburg
4 To 6 lamb kidneys
One half pound Veal, lamb or other mild
liver
2 Or 3 slices pancetta, about
2 ounces
One half teaspoon Salt
1 teaspoon Freshly ground black pepper
2 tablespoon Olive oil
1 tablespoon Chopped fresh thyme leaves

The liver remains pink on the inside, the kidney is tender and sweet, and
the pancetta bathes both with its earthy salt taste. Cut the kidneys
into1/2inch or slightly larger pieces, discarding the core. Cut the liver
and pancetta into 1/2inch pieces. Thread onto skewers, alternating kidney,
pancetta and liver. Put the skewers in a shallow glass baking dish and
sprink le with the salt, pepper, olive oil and thyme. Grill over medium
heat 2 to 3 minutes on each side. Do not overcook. Makes six 8inch
brochettes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini