These economical and delicious kebabs are exceptionally nutritious and are also very quick and easy to prepare.
340 g (12 oz) lambs' liver, trimmed
180 g (6 oz) lean back bacon
120 g (4 oz) small button mushrooms
2 tbsps polyunsaturated vegetable oil
60 g (2 oz) very fine wholemeal breadcrumb
1/2 tsp paprika pepper
Freshly ground sea salt
180 g (6 oz) lean back bacon
120 g (4 oz) small button mushrooms
2 tbsps polyunsaturated vegetable oil
60 g (2 oz) very fine wholemeal breadcrumb
1/2 tsp paprika pepper
Freshly ground sea salt
method
1. Wipe the liver and cut away any coarse tubes.
2. Cut the liver into 2.5 cm (1 inch) cubes.
3. De-rind the bacon and cut each rasher in half lengthways. Roll each bacon strip into small bacon rolls.
4. Wipe and trim the mushrooms.
5. Preheat the grill to a moderate heat. Line the grill pan with foil.
6. Thread the bacon rolls, liver and mushrooms alternately onto 4 skewers. Brush the meat and vegetables with a little of the oil.
7. On a plate, mix together the breadcrumbs, paprika and salt.
8. Turn the kebabs in the breadcrumbs until they are evenly coated.
9. Arrange the kebabs on the grill pan and grill for 5-10 minutes, turning the kebabs frequently, and brushing them with any of the oil that remains, to prevent them burning.
2. Cut the liver into 2.5 cm (1 inch) cubes.
3. De-rind the bacon and cut each rasher in half lengthways. Roll each bacon strip into small bacon rolls.
4. Wipe and trim the mushrooms.
5. Preheat the grill to a moderate heat. Line the grill pan with foil.
6. Thread the bacon rolls, liver and mushrooms alternately onto 4 skewers. Brush the meat and vegetables with a little of the oil.
7. On a plate, mix together the breadcrumbs, paprika and salt.
8. Turn the kebabs in the breadcrumbs until they are evenly coated.
9. Arrange the kebabs on the grill pan and grill for 5-10 minutes, turning the kebabs frequently, and brushing them with any of the oil that remains, to prevent them burning.
serving amount
serves 4
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