Devilled Lamb Kidney Kabobs
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 231 |
| pro | 17 g |
| total fat | 17 g |
| sat. fat | 8 g |
| carb | 4 g |
| fibre | 1 g |
| chol | 391 mg |
| sodium | 458 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 64 |
| vit A | 20 |
| vit C | 18 |
| folate | 29 |
If you have never had the pleasure of eating lamb kidneys before, you will be surprised by their mild flavour and lovely texture. They are prized and expensive in many parts of the world but remain economical in Canada. The same preparation is great with veal kidneys, which, like the lamb kidneys, should be grilled quickly, remaining pink inside.
Ingredients
Preparation
In large bowl, soak lamb kidneys in 4 cups (1 L) cold water and 1 tsp (5 mL) salt for 30 minutes. Drain and rinse; drain well. Cut in half horizontally; cut out white centre.
In bowl, whisk together oil, lemon juice, garlic, Worcestershire sauce, pepper and salt ; add kidneys and stir to coat. Cover and marinate in refrigerator for 30 minutes.
Basting Sauce: In small bowl, combine butter, parsley and mustard; set aside. Onto each of 8 skewers, thread kidneys alternately with 2 mushroom halves. Place on greased grill over medium-high heat; close lid and cook, turning and basting often with sauce, for about 10 minutes or until crisp yet still slightly pink inside.
Additional information :
Substitution: Use chicken livers instead of the lamb kidneys; do not cut in half or soak in water. The recipe is also suitable for calves' or baby beef liver, cut into 1-1/2-inch (4 cm) cubes.
- Keywords : Main Course; BBQ/Grill; Lamb; Butter; Parsley;
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