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Steak and Kidney Kebabs
Steak and Kidney Kebabs is a modern British recipe for a twist on the traditional combination of steak and kidney, where beef steak and lamb kidney pieces are marinated in ale before being threaded on skewers with mushrooms and cooked on a barbecue. The full recipe is presented here and I hope you enjoy this classic British version of: Steak and Kidney Kebabs.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+4 hours marinating)
Serves:
4
Rating: 
Tags : Beef RecipesLamb RecipesBritish Recipes
This kebab is essentially a deconstructed steak and kidney pudding, served on skewers. It's even marinated in beer!
Ingredients:
350g rump steak
2 lamb's kidneys
1 small onion, sliced
1/2 tsp dried rosemary
150ml brown ale
8 button mushrooms
8 bayleaves
4 tbsp sunflower oil
Method:
Using a sharp knife, trim any fat and sinews from the steak, then cut into even-sized cubes.
Halve the kidneys with a knife and remove the membrane covering them. Use a pair of kitchen scissors to cut out the core then cut each kidney half into half again.
Combine the steak and kidney in a shallow, non-reactive dish. Add the onions and the rosemary then pour over the beer. Stir to combine, then cover and set aside to marinate in the refrigerator for at least 4 hours (best if left over night).
When sufficiently marinated, remove the meat from the marinade (reserve 4 tbsp of the marinade for basting). Thread the steak and kidney pieces onto skewers, alternating the meat with the mushrooms and bayleaves.
Stir the sunflower oil into the reserved marinade. Brush the kebabs with this mixture then set on the oiled rack of a barbecue set over hot coals. Cook, turning frequently and brushing with the marinade and oil mix as you do so, for about 10 minutes, or until just done through (do not over-cook the kidneys, or they will be rubbery).
Serve hot on a bed of rice and accompany with sliced tomatoes and bell peppers.
