• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Kidney Liver and Pancetta Brochettes

  • Recipe Submitted by on

Category: Meat, Italian

 Ingredients List

  • Stephen Ceideburg
  • 4 To 6 lamb kidneys
  • 1/2 lb Veal, lamb or other mild
  • -liver
  • 2 Or 3 slices pancetta, about
  • -2 ounces
  • 1/2 ts Salt
  • 1 ts Freshly ground black pepper
  • 2 tb Olive oil
  • 1 tb 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 1/2-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.

PER BROCHETTE: 200 calories, 24 g protein,2 g carbohydrate, 10 g fat (3 g
saturated), 317 mg cholesterol, 363 mg sodium, 0 g fiber.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?