Kidney, liver and pancetta brochettes Recipe

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Kidney, liver and pancetta brochettes

Artist:	_	Yield:	8
Categories:	Exotic, Italian, Lamb & Mutton, Western European	Rating:	0
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Ingredients:

		Stephen Ceideburg
4		To 6 lamb kidneys
1/2	lbs	Veal, lamb or other mild
		-liver
2		Or 3 slices pancetta, about
		-2 ounces
1/2	tsp	Salt
1	tsp	Freshly ground black pepper
2	tbsp	Olive oil
1	tbsp	Chopped fresh thyme leaves

Procedures:

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