Grilled Kidney Skewers
Grilled kidney skewers are a recipe featuring fresh ingredients from the meat category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g pork kidneys (ready to cook)
- 300 g pork meat (from the knuckle)
- 250 g fresh mushrooms
- 100 g smoked bacon belly
- Salt
- Pepper (freshly ground)
- olive oil (for drizzling)
- 1 tbsp thyme
Instructions
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1.
Cut the pork kidneys horizontally in half, rinse under running cold water for 10 minutes and pat dry. Remove the thin outer skin and discard any inner ducts or fat deposits. Slice the kidney halves into about 1 cm thick pieces. Wash, dry, trim the pork meat and cut into 2–3 cm cubes. Clean and quarter the mushrooms. Cut the bacon into strips.
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2.
Preheat the grill.
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3.
Skewer the kidneys alternating with mushrooms, bacon strips, and pork cubes on wooden skewers; season with salt and pepper, drizzle with olive oil, sprinkle thyme leaves, and grill over high heat for 8‑10 minutes, turning occasionally. Arrange on a plate and serve.
