4 lamb's kidneys, membrane and core removed, cut into cubes
8 cocktail sausages
3/4 cup (90 g) button mushrooms
8 cocktail sausages
3/4 cup (90 g) button mushrooms
for the basting mixture
2 tbsp cooking oil
1 onion, finely chopped
1 clove garlic, crushed
1 tsp grated lemon rind
1 tsp salt pinch cayenne pepper
4 tbsp lemon juice
1 onion, finely chopped
1 clove garlic, crushed
1 tsp grated lemon rind
1 tsp salt pinch cayenne pepper
4 tbsp lemon juice
method
1. Mix basting ingredients together.
2. Thread kidney cubes, sausages and mushrooms alternately onto skewers.
3. Place on the rack of a grill pan and brush with basting mixture.
4. Cook 10 cm (4 inches) under a pre-heated grill for approximately 5 minutes per side, basting frequently with the basting mixture.
2. Thread kidney cubes, sausages and mushrooms alternately onto skewers.
3. Place on the rack of a grill pan and brush with basting mixture.
4. Cook 10 cm (4 inches) under a pre-heated grill for approximately 5 minutes per side, basting frequently with the basting mixture.
serving amount
serves 4
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