Kidney And Bacon Kebabs

12 rashers lean bacon, derinded
2 green peppers, cored and &seeded 12 lambs' kidneys, skinned and cored
6 small onions, peeled and quartered
2 tablespoons olive oil
1 tablespoon thyme leaves
Pilaff:
2 tablespoons olive oil
1 onion, peeled and chopped
1 red pepper, cored, deseeded and chopped
1 clove garlic, peeled and crushed
225 g/8 oz brown rice
600 ml/1 pint stock
1 bay leaf
salt
freshly ground black pepper
50 g/2 oz raisins
2 tablespoons soy sauce
2 tablespoons chopped parsley

First, prepare the pilaff. Heat the oil in a pals, add the onion and cook until softened. Add the pepper, garlic and rice and cook for a further 2 minutes, stirring. Add the stock, bay leaf, and salt and pepper to taste. Bring to the boil, stirring occasionally, cover and simmer for 35 minutes. Add the raisins and cook for a further 5 to 10 minutes until the stock is absorbed.

Cut the bacon rashers in half and roll up. Cut the peppers into 24 pieces and halve the kidneys.

Thread the kidney, bacon, onion and pepper alternately on to 8 skewers. Mix the oil and thyme with 1/2 teaspoon salt and 1/4 teaspoon pepper; brush over the kebabs. Cook under a preheated hot grill for 8 to 10 minutes, turning and basting with the oil mixture frequently.

Stir the soy sauce and parsley into the pilaff. Arrange the kebabs on top of the rice to serve. SERVES 4