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Kidney and Prune Kebabs 


HT  BBQ  MC  35mins




Serves  4     Barbecue  Offal Main Course  brochettes  skewers  Gluten Wheat free  Eggless



2 Calves Kidneys
2 tbsp Vinegar
16 Prunes
16 Thin slices Bacon
240ml/8fl.oz. Double Cream
3 tbsp Dijon Mustard (Check Ingredients)



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.



Main equipment required to make this Recipe

Mixing Bowl

Kitchen paper


Small saucepan

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