Veal Kidney Kebabs with Olives

(*) For eight to ten small or four to six large kebabs.

Soak the veal kidneys for one hour, rinse and dry when cool. Remove fat and tendons. Cut the veal kidney into cubes with two cm sides, wrap the cubes with bacon.

Peel shallots, perhaps cut in half. Pluck sage leaves from stems.

Alternate sage, shallots, meat and olives on skewers. season with pepper. Grill the skewers over charcoal fire at medium heat and at a greater distance from the embers for about twenty to twenty-five minutes, brushing lightly with oil and turning occasionally to the other side. Season with salt after grilling.

Our tip: Use bacon with a fine, smoky note!

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