Kalawi mashwiyeh is a Syrian street food made by marinating lamb kidneys in sumac, Aleppo pepper, and pomegranate molasses, threading them onto skewers, and grilling them over coals. Clean the kidneys carefully to prevent a strong odor during cooking. A good marinade and a quick cook over high heat help keep the centers from becoming rubbery.
Cut the kidneys in half. Use a knife to remove the inner membranes and white veins completely, then rinse well with plenty of water.
Mix the sumac, Turkish red pepper flakes, pomegranate molasses, olive oil, garlic, cumin, and salt. Toss with the kidneys, cover, and refrigerate for 25 minutes.
Thread the marinated kidney pieces onto metal skewers, leaving space between them.
Grill the skewers over high heat on glowing coals for a total of 10 minutes, turning them so all four sides are browned. Do not overcook.
Remove the skewers from the heat and let them rest for a few minutes. Garnish with fresh parsley and serve hot.
Cut each kidney in half and remove the inner membrane and white veins completely. If you skip this step, a strong odor may remain even after cooking.
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