Mixed Kebabs

mixed kebabs

Mixed Kebabs

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Servings: 4
Calories: 281
Prep Time 10 minutes
Cook Time 15 minutes


  • 4 rashers rindless streaky bacon
  • 4 kidneys
  • 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
  • 8 oz can pineapple slices drained and cut into chunks
  • 4 to matoes halved
  • salt and pepper


  • 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.
  • Brush lightly with oil and sprinkle over the salt and pepper.
  • Cook the kebabs under a hot grill for 10 - 15 minutes, or until cooked, turning and brushing with extra oil occasionally.
  • 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.
Calories: 281 kcal
Carbohydrates: 18 g
Protein: 7 g
Fat: 21g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 30 mg
Sodium: 340 mg
Potassium: 555 mg
Fiber: 3 g
Sugar: 14 g
Vitamin A: 2129 IU
Vitamin C: 84 mg
Calcium: 31 mg
Iron: 1 mg
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