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Sweetbread Kebabs

ingredients

serves 6 as a starter
225 g (8 oz) lamb sweetbreads
5 ml (1 tsp) lemon juice
3 leeks, trimmed
2 red peppers, seeded
salt and freshly ground black pepper
olive oil

method

1. Remove the membranes from the sweetbreads. Soak them in a bowl of cold water For 1—2 hours, changing the cold water frequently.

2. Drain the sweetbreads. Place them in a saucepan and cover with cold water. Add the lemon juice, bring to the boil and simmer for 1-2 minutes. Remove from the heat and plunge the sweetbreads into cold water. Drain and cut them into 24 pieces.

3. Heat the grill without the grid to high.

4. Put the leeks in a saucepan and cover them with cold water. Bring to the boil and blanch for 2 minutes. Drain and refresh under cold running water. Cut into 18 x 15 mm (1/2 in) lengths.

5. Cut the red peppers into 18 x 15 mm (1/2 in) cubes.

6. Thread each of 6 skewers with a piece of sweetbread, leek and red pepper. Repeat twice more and finish with a piece of sweetbread. Season with salt and freshly ground black pepper. Brush the kebabs with olive oil.

7. Brush the grill grid with olive oil and place the kebabs on the grid. Grill 5 cm (2 in) from the heat for 4 minutes, turning them frequently so they cook evenly. Serve the kebabs hot.

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