In Argentina’s weekend asado (barbecue) tradition, kidneys are served alongside grilled meat. They are soaked in vinegar water for a long time to remove their strong smell, then quickly grilled. They are topped with a generously spicy chimichurri sauce and served at brunch.
Soak the halved lamb kidneys in vinegar water for 15 minutes. Change the water once, soak for a further 5 minutes, then rinse thoroughly.
Mix the finely chopped parsley with the crushed garlic, red pepper flakes, vinegar and olive oil. Leave to rest for 10 minutes.
Season the rinsed kidneys with salt and grill them over the embers for 4 minutes on each side. Serve hot with the chimichurri sauce.
Change the soaking water for the kidneys at least once; if they remain in the same water, their strong smell will not be fully removed. Allergen-free.
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