Cleaned lamb kidneys wrapped in lamb tail fat, threaded onto skewers, and grilled until lightly browned on the outside. The lamb tail fat balances the kidney’s distinctive aroma and keeps it juicy.
Split the kidneys and remove the inner membrane and white channels; soak them in lemon water for a few minutes.
Wrap the kidney pieces in thin slices of lamb tail fat and thread them onto skewers.
Season the skewered kidneys with salt and black pepper.
Grill over medium heat on a preheated grill, turning until browned on all sides. Serve hot with lemon.
No common allergens are listed. Important: Before grilling, split each kidney and remove the inner membrane and white channels; otherwise, the kidneys can have a strong, unpleasant odor.
Pişirme süresi fırın tipine göre değişir mi? Tarifte glutensiz un kullanılabilir mi acaba?
Tarifte yazan sıcaklık bende biraz yüksek geldi, kısarak denedim. Marinasyon süresini uzun tutunca lezzet daha çok oturdu.
Bu kadar yağ gerekli mi emin değilim, azaltarak da güzel oluyor. Fotoğraftaki kadar kabarmadı bende, sebebini tam çözemedim.
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