Instructions: The liver remains pink on the inside, the kidney is tender and sweet, and the pancetta bathes both with its earthy salt taste.

Cut the kidneys into1/2-inch or slightly larger pieces, discarding the core. Cut the liver and pancetta into 1/2-inch pieces. Thread onto skewers, alternating kidney, pancetta and liver. Put the skewers in a shallow glass baking dish and sprink- le with the salt, pepper, olive oil and thyme.

Grill over medium heat 2 to 3 minutes on each side. Do not overcook.

Makes six 8-inch brochettes.

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