LOCATION: Recipes >> Variety Meats >> Lamb Kidney Kebabs
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Lamb Kidney Kebabs
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Lamb and Kidney Kebabs
1 lb/455 g lamb fillet
4 lamb's kidneys
3 tbsp extra virgin olive oil
1-2 tsp lemon juice
1/2 tsp ground coriander
2 cloves of garlic, peeled and crushed
freshly ground black pepper
Dice the fillet into 1-2 in/2.5-5 cm cubes, trimming off any excess
fat and gristle. Halve the kidneys lengthways and snip out the
fatty core with a pair of scissors. Mix the rest of the ingredients
and coat the meat with the mixture. The meat can be marinated for
several hours or overnight if preferred, but leave it for at least
half an hour before cooking.
Thread the lamb and kidneys on skewers and grill until done to your
liking, under a pre-heated grill or on a cast-iron oven-top griddle.
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