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🍽️ Grilled Pork Kidney Skewers

485 kcal · 30 min · 4 servings

Ingredients

• 300 g pork kidney (kitchen-ready)
• 300 g pork meat (from the round)
• 250 g fresh mushrooms
• 100 g smoked bacon
• salt
• pepper (from the mill)
• olive oil (for drizzling)
• 1 tbsp thyme

Instructions

1. 1. Cut the pork kidneys horizontally into two halves.
2. 2. Rinse the kidney halves under cold running water for ten minutes.
3. 3. Pat the kidneys dry with a kitchen towel.
4. 4. Peel off the thin outer skin from the kidneys.
5. 5. Remove the inner ureters and fat deposits.
6. 6. Slice the kidney halves into pieces about one centimeter thick.
7. 7. Wash the pork and pat it dry.
8. 8. Remove sinews and excess fat from the meat (trim).
9. 9. Cut the pork into cubes with a side length of two to three centimeters.
10. 10. Clean the mushrooms and cut them into quarters.
11. 11. Cut the bacon into strips.
12. 12. Preheat the grill.
13. 13. Thread the kidney slices, mushroom quarters, bacon strips, and pork cubes alternately onto the wooden skewers.
14. 14. Season the skewers with salt and pepper.
15. 15. Drizzle the skewers with oil.
16. 16. Sprinkle fresh thyme leaves over the skewers.
17. 17. Grill the skewers on the hot grill for eight to ten minutes.
18. 18. Turn the skewers regularly while grilling.
19. 19. Serve the finished skewers on plates.

Nutrition per serving

• kcal: 485
• Protein: 43 g · Fett/Fat: 31 g · Carbs: 3 g