The kidneys are gray.


  • Time 30 minutes
  • Servings 6 People
Ingredients
Instructions
  • 1 In a small bow, put the smeared anchouses and remove the juice of one lemon. Cut off the stalk of the rosemary and bleach, add two table spoons of rosemary to anchoos, and leave the rest.
  • 2 Kidneys (preliminarily for a couple of hours, they need to be wrapped in water with a second lemon juice and salt) to cut in half and put on wooden spikes. Put the remaining rosemarine in, slide olive oil and put it in the fridge for an hour.
  • 3 Heating the grill, sending the kidneys and swinging. Burn on the verbalsp; three minutes on the same side and producenbsp; two on the other, put on the dish. Straight down, olive oil sauce mixed with rosemary and anchoos.
Nutrition Facts
  • Calories 1379
  • Total Fat 61,1 g
  • Protein 206 g
  • Total Carbohydrate 1379 g
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