30 mins

Graham's Mixed Grill
Ingredients for Graham's Mixed Grill



Currently displaying quantities in US Imperial Measurements
PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.
How to Cook Graham's Mixed Grill
- 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.

To enhance the look of your kebab, you can cut the 'tails' off your chops and thread them onto the skewer separately. Likewise, you can cut the chipolatas into two or three pieces and thread them separately.

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