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Mixed Grill Skewers
Mixed Grill Skewers is a modern British recipe for a classic barbecue dish of lamb, lamb kidneys, sausages and bacon basted with a blend of olive oil, lemon juice and herbs that's cooked on a barbecue (grill). The full recipe is presented here and I hope you enjoy this classic British version of: Mixed Grill Skewers.
prep time
30 minutes
cook time
20 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : Pork RecipesLamb RecipesVegetable RecipesBritish Recipes
Mixed Grill Skewers: Classic British recipe for a barbecue dish of lamb, lamb kidneys, sausages and bacon basted with a blend of olive oil, lemon juice and herbs that's cooked on a barbecue (grill).
Ingredients:
225g lamb neck fillet
4 lamb's kidneys
4 thick sausages
8 rashers of rindless streaky bacon
For the Baste:
4 tbsp olive oil
2 tbsp lemon juice
1 tbsp fresh mixed herbs, chopped
To Serve:
2 beef tomatoes
4 large closed-cap mushrooms
Method:
Cut the lamb fillet into even-sized pieces. Skin the kidneys, cut in half then use kitchen scissors to remove the cores. Cut each kidney half into two pieces.
Twist each sausage in the centre to form two sausages, then separate the two halves with by cutting with a sharp knife.
Wrap the bacon around the sausages. Now thread the pieces of lamb, the bacon-wrapped sausages and the kidneys onto skewers.
For the baste, mix together the oil, lemon juice and herbs in a bowl. Set aside to marinate until required.
Place the kebabs on the grill rack of a barbecue set over hot coals. Cook, turning frequently and brushing with the baste for about 10 minutes, or until cooked to your liking.
Cut the tomatoes and mushrooms into large chunks. Thread these onto separate skewers. Barbecue the mushroom and tomato skewers next to the meat for 5 minutes, turning and brushing frequently with the baste mixture.
Once cooked, transfer the meat skewers onto serving plates and serve accompanied by the tomato and mushroom skewers. Serve immediately.
