Graham's Mixed Grill

Serves: to serve 4

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Ready In: 30 mins

4 - small lamb chops

7 oz - lamb's liver or calves' liver

4 - large mushrooms

4 - chipolata sausages

1 - large gammon steak

4 - small tomatoes

2 - lamb's kidneys

- salt and freshly ground pepper

2 tablespoons - oil

1 teaspoon - dried thyme

If your butcher has not cored the kidneys, you will need to do that first. Slice each one in two down the middle and remove the hard, white core from inside. Soak the kidneys in a mixture of water and vinegar while you prepare the other ingredients. This helps remove any residues that may still be in the meat.
Wash the mushrooms and cut the lamb's liver or calves' liver into four roughly equal portions. Do the same for the gammon steak. Cut each 'slice' of kidney into two, so there are four pieces of kidney.
Spike the meat, mushrooms and tomatoes onto four large skewers or kebab sticks, placing on each one a lamb chop, a piece of liver, a mushroom, a chipolata, a piece of gammon and a piece of kidney. Sprinkle with salt and freshly ground pepper then coat in oil. For each kebab, pinch a little dried thyme between finger and thumb and sprinkle over the meat.
Cook directly under a moderately hot grill (broiler), or on a barbeque for about 10 minutes, turning frequently. Serve immediately with a Baked Potato or French fries.