Veal kidney-chicken liver-with basmati rice

Preparation steps

• Cut the kidneys or livers lengthwise, then remove the visible fat and veins from the inside. Rinse them under a stream of cold water, then cut them into pieces in width and put them in water to which you have added lemon juice. Leave to stand for about 30 minutes.
• Finely chop both red onions and fry them in a small pan in a little oil. Add a little vinegar, salt and pepper, then add chopped olives, most of the parsley and 2 equal teaspoons of marjoram. Meanwhile, put the rice to cook in plenty of salted boiling water.
• Drain the meat from the water, then prick it on skewer sticks. Melt 20 g of butter, then coat the skewers with it and bake them on a heated grill for a minute or two on both sides. Arrange the skewers on a serving platter, season them with olive sauce and serve with rice seasoned with the remaining butter, parsley and a little marjoram.