A traditional offal dish made by cleaning and seasoning lamb kidneys, threading them onto skewers and grilling them over coals. The distinctive barbecue favorite is infused with smoky flavor, lightly crisp outside and tender inside.
Trim the white connective tissue and membranes from the center of the halved kidneys. Put water, salt and lemon juice in a bowl and soak the kidneys in the brine for 30 minutes; this helps reduce their strong odor.
Drain the kidneys, toss them with olive oil, thyme, Turkish red pepper flakes, black pepper and salt, and let them rest for 10 minutes so the spices can flavor the meat.
Thread the kidneys onto skewers, alternating them with large pieces of tomato and long green pepper. Do not pack the pieces too tightly so the heat can reach all sides.
Grill the skewers over medium-high coals, turning them occasionally. Caution: The kidneys should be browned outside and fully cooked inside without becoming tough from overcooking. They take about 12–15 minutes to cook.
Serve the skewers hot straight from the grill, without resting, with the grilled tomatoes and peppers. They pair well with lavash and onion salad.
Important: To remove the kidneys’ strong odor, halve them and trim out the white connective tissue in the center. Then soak them in salted water or milk for 20–30 minutes. Caution: Grill the kidneys over high coals until fully cooked through, but do not overcook them or they will become tough. Nut-free and gluten-free.
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