Cut the veal kidneys and the liver into cubes of about four cm. Wrap each veal liver cube with a piece of bacon.
Alternate the liver, kidneys and the whole mushrooms on the skewers.
Soften the butter at room temperature. Blend it until small spikes form. Skin the shallots and garlic and chop them very finely. Add to the butter form with the herbs. Season with salt, pepper and a little juice of a lemon.
Heat the olive oil in a frying pan. Meanwhile, roast the kebabs on both sides for a total of five to six minutes. Arrange on hot plates.
Add the herb butter to the frying pan, foam it up and spread it evenly over the skewers. Serve with dry or red camargue rice.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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