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Kidney kebabs with avocado salsa

Ingredients
KEBABS
6 lamb's kidneys, cleaned and halved
12 pickling onions, peeled and blanched
12 cherry tomatoes
6 wooden skewers, soaked in water
AVOCADO AND FETA SALSA
1 large (or 2 small) ripe avocados, peeled and diced
3 wheels feta cheese, crumbled
3 spring onions, chopped
1 juice of a lemon
1 small chilli, seeded and finely chopped
salt and coarsely ground black pepper

Method:
Thread the kidneys onto the kebab skewers, alternating with the onions and tomatoes. Brush with oil and preheat the oven grill. Meanwhile mix all the ingredients for the salsa, season generously and set aside. Grill the kidney kebabs until the kidneys are done and nicely browned. Brush occasionally with a little oil to prevent them from becoming too dry. Serve immediately with the salsa and fresh bread rolls. Serves 6.

Recipe From : YOU August 26, 1999

Recipe from YOU : August 26, 1999 See what YOU has in store this month. Subscribe now and save!