Kidney~ liver & pancetta brochettes

Yield: 8 Servings

Measure Ingredient
\N \N Stephen Ceideburg
4 \N To 6 lamb kidneys
½ pounds Veal, lamb or other mild liver
2 \N Or 3 slices pancetta, about 2 ounces
½ teaspoon Salt
1 teaspoon Freshly ground black pepper
2 tablespoons Olive oil
1 tablespoon Chopped fresh thyme leaves

The liver remains pink on the inside, the kidney is tender and sweet, and the pancetta bathes both with its earthy salt taste. Cut the kidneys into1/2-inch or slightly larger pieces, discarding the core. Cut the liver and pancetta into ½-inch pieces. Thread onto skewers, alternating kidney, pancetta and liver. Put the skewers in a shallow glass baking dish and sprink- le with the salt, pepper, olive oil and thyme. Grill over medium heat 2 to 3 minutes on each side. Do not overcook. Makes six 8-inch brochettes.

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