Kidney Kebabs with BBQ Sauce

Ingredients

• 8 small onions
• 4 rashers of streaky bacon
• 4 chipolatas sausages
• 4 lambs kidneys cored and halved
• 1 tsp tomato puree
• 1 tsp Worcestershire Sauce
• 1 tbsp oil

For the Sauce

• 15g butter
• 1 onion finely chopped
• 150ml tomato ketchup
• 2 tbsp honey
• 2 tbsp lemon juice
• salt and pepper

Method 

1. Cook the peeled onions in boiling salted water for 4 minutes
2. Cut off any rind from the bacon and stretch the rashers on a board.
3. Cut each rasher in half and roll up
4. Halve the sausages.
5. Put the onions, bacon rolls, kidney and sausages on 4 skewers.
6. Mix the tomato puree with the Worcestershire sauce and oil.
7. Brush this all over the kebabs.
8. Put under a preheated grill and cook for 10 minutes turning once and brushing with the Worcestershire sauce mixture.
9. Heat the butter for the sauce in a pan and fry the onion for 5 minutes.
10. Add the remaining ingredients, bring to the boil and simmer for 5 minutes.
11. Serve the kebabs with the sauce.

Serving suggestion with rice.