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Lamb kidney kebabs with Maitre d'Hotel butter & sauteed cabbage


  • Preheat overhead grill to highest degree. 
  • Cut out the cores from each kidney and then cut into 2 or 3. Put them on 4 skewers and place them in an oven tray in one layer. 
  • Combine the butter with a squeeze of fresh lemon juice, the garlic and 2 tbsp chopped parsley. Set aside. 
  • At the same time, heat a little oil in a wok (or large non-stick pan) and stirfry the bacon and cabbage. 
  • Sprinkle the kidneys with seasonings, a little lemon juice and oil. Then cook under the overhead grill for a few minutes, being careful not to overcook. 
  • When ready, carefully pour off any juices from the oven tray and place dollops of the Maitre d’Hotel butter on top of the kidney skewers. Grill just until the butter has melted. 
  • Mound the cabbage in individual flat soup bowls (or on plates), top with skewers and some of the cooking juices. Serve with lemon wedges on the side. 
  • nb.  Any unused butter can be rolled in plastic wrap and frozen for later use.


  • 12 lamb kidneys
  • 125 gm butter, softened
  • 2 lemons
  • 1 large garlic clove, crushed
  • 4 tbsp chopped fresh parsley
  • olive oil
  • 2 rindless bacon rashers, sliced
  • ½ Savoy cabbage, stalks & core removed, shredded
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm