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Kidney and Prune Kebabs  HT  BBQ  MC  35mins

 

 

Serves  4     Barbecue  Offal Main Course  Gluten Wheat free  Eggless

  

Ingredients

   2 Calves Kidneys

   2 tbsp Vinegar

   16 Prunes

   16 Thin slices Bacon

   Salt

   240ml/8fl.oz. Double Cream

   3 tbsp Dijon Mustard (Check Ingredients)

  

Instructions

  

1. Soak the prunes in hot water for 20 minutes.

  

2. Meanwhile, cut each kidney in half and remove the core. Place in a bowl and cover with cold water. Add the vinegar and leave for 5 minutes.

  

3. Rinse the kidneys and dry well on kitchen paper then cut into 24 pieces.

  

4. Remove the stones from the prunes and wrap each one in a piece of bacon.

  

5. Thread alternate prunes and kidney onto 8 short skewers then cook over hot coals for 10-15 minutes, turning frequently.

 

6. In a small pan, heat the cream then whisk in the mustard.

 

7. To serve - sprinkle the kebabs with salt and transfer to a heated serving platter. Serve with the sauce.

 

 

 

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