This outdoor dining favorite is made by marinating lamb kidneys, threading them onto skewers with cherry tomatoes and bell pepper, and grilling them over charcoal. The marinated portions can be frozen before skewering, making them convenient to prepare ahead for a crowd.
Cut the kidneys into 2 halves, remove their inner membranes, and rinse them under cold water.
Toss the kidneys with the grated onion, crushed garlic, olive oil, thyme, Turkish red pepper flakes, salt, and black pepper.
Let the marinated kidneys rest in the refrigerator for 30 minutes.
Thread the kidneys onto skewers, alternating them with the bell pepper and cherry tomatoes.
Turn the skewers over glowing charcoal and cook for 15 minutes, until browned on the surface.
If freezing the marinated kidneys before skewering, store them in a covered container for no more than 1 month. Let them come to room temperature before grilling; otherwise, they may brown on the outside while remaining raw inside.
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