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Mixed Kebabs

Preparation time 10 minutes,
Cooking time 10 - 15 minutes,
Calories 255 per portion

ingredients

serves 4
4 rashers rindless, streaky bacon
4 kidneys
1 - 2 tablespoons oil
1 red pepper, deseeded and cut into triangles
1 green pepper, deseeded and cut into triangles
8 bay leaves
8 cocktail sausages
227 g (8 oz) can pineapple slices, drained and cut into chunks
4 tomatoes, halved
salt and pepper

method

1. Cut the bacon rashers in half. Halve the kidneys and snip out the cores. Wrap a piece of bacon round each piece of kidney. Brush four skewers with oil, then thread each one, rotating the ingredients as shown in the photograph.

2. Brush lightly with oil and sprinkle over the salt and pepper.

3. Cook the kebabs under a hot grill for 10 - 15 minutes, or until cooked, turning and brushing with extra oil occasionally.

4. Serve the kebabs hot with boiled potatoes, garnished with chopped parsley, or boiled white rice and a crisp green salad.

For a change, serve the kebabs with hot lemon and herb bread. Work 2 teaspoons grated lemon rind, 2 teaspoons lemon juice and 1 tablespoon chopped parsley into 100 g (4 oz) butter. Slice a stick of French bread almost through. Spread the butter on both sides of each slice, and press together. Bake in a moderately hot oven (200°C, 400°F, gas 6) for 20 minutes.

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