Grilled Kidney Skewers with Mustard Sauce

Ingredients

• 1 pound (450g) beef kidneys, cleaned and cut into bite-sized pieces 1 pound (450g) beef kidneys, cleaned and cut into bite-sized pieces
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 cup (60g) Dijon mustard 1/4 cup (60g) Dijon mustard
• 2 tablespoons whole grain mustard 2 tablespoons whole grain mustard
• 2 tablespoons honey 2 tablespoons honey
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1/4 cup (60ml) vegetable broth 1/4 cup (60ml) vegetable broth
• Wooden skewers, soaked in water for 30 minutes Wooden skewers, soaked in water for 30 minutes

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 8g, 6g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, red wine vinegar, minced garlic, dried thyme, paprika, salt, and black pepper. Mix well.
2. 2.
   Add the beef kidneys to the marinade and toss until they are evenly coated. Allow them to marinate for at least 1 hour in the refrigerator.
3. 3.
   In the meantime, prepare the mustard sauce by combining the Dijon mustard, whole grain mustard, honey, lemon juice, and vegetable broth in a small saucepan. Heat over low heat, stirring occasionally, until the sauce is well combined and heated through. Set aside.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Thread the marinated kidney pieces onto the soaked wooden skewers.
6. 6.
   Place the skewers on the preheated grill and cook for about 4-5 minutes per side, or until the kidneys are cooked through and slightly charred.
7. 7.
   Remove the skewers from the grill and let them rest for a few minutes.
8. 8.
   Serve the Grilled Kidney Skewers with the tangy Mustard Sauce on the side.

Treat your ingredients with care...

• Beef kidneys — Ensure that the kidneys are properly cleaned and trimmed of any excess fat before marinating. Soaking them in milk for an hour before cleaning can help reduce their strong flavor.
• Wooden skewers — Soaking the skewers in water for 30 minutes prior to grilling prevents them from burning during cooking.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the marinade.
• If you prefer a milder mustard sauce, reduce the amount of Dijon mustard and increase the honey.
• Serve the skewers with a side of sautéed vegetables or a fresh green salad for a complete meal.
• If grilling is not an option, you can also cook the skewers on a stovetop grill pan or under the broiler in the oven.
• Experiment with different types of mustard to customize the flavor of the sauce.

Serving advice

Serve the Grilled Kidney Skewers with Mustard Sauce as a main course, accompanied by a side of roasted potatoes or buttered noodles. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the grilled kidney skewers on a platter, drizzle the mustard sauce over them, and sprinkle some chopped fresh herbs, such as thyme or chives, for an elegant touch. Serve with the side dish and garnish as suggested.