MIXED GRILL SKEWERS WITH HORSERADISH SAUCE This hearty selection of meats, cooked on a skewer and drizzled with horseradish sauce, makes a popular main course. Keep all the pieces of meat about the same thickness so they cook evenly. 4 small lamb noisettes, each about 1 inch thick 4 lamb kidneys 4 slices lean bacon 8 cherry tomatoes 8 chipolata sausages 12-16 bay leaves Salt and freshly ground black pepper FOR THE HORSERADISH SAUCE 2 tablespoons horseradish relish 3 tablespoons melted butter

Trim any excess fat from the lamb noisettes with a sharp knife. Halve the kidneys and remove the cores, using kitchen scissors.

Cut each bacon slice in half and wrap around the tomatoes and kidneys.
Thread the lamb noisettes, bacon-wrapped kidneys and cherry tomatoes, chipolatas and bay leaves onto 4 long metal skewers. Set aside while you prepare the sauce.

Mix the horseradish relish with the melted butter in a small bowl and stir until thoroughly mixed.

Brush a little of the horseradish sauce over the meat and sprinkle with salt and freshly ground black pepper.

Cook the skewers on a medium grill for 12 minutes, turning them occasionally, until the meat is golden brown and thoroughly cooked. Serve hot, drizzled with the remaining sauce.

Serves 4.

[The Barbecue and Grill Book, Sizzling Ideas for Delicious Outdoor Eating - Christine France]