A classic rakı meze from Istanbul's taverns, lamb kidney skewers get the air-fryer treatment here instead of the grill. Soaking the kidneys in cold water and marinating them with thyme keeps the outside lightly browned and the inside tender.
Halve the lamb kidneys, trim away the inner membrane and white core, then soak in cold water for 15 minutes to reduce their sharp smell.
Toss the drained kidney pieces with olive oil, crushed garlic, thyme, chilli flakes, salt and pepper, then rest for 15 minutes.
Thread the marinated kidney pieces onto metal skewers.
Place the skewers in the air-fryer basket and cook for 12 minutes, turning once halfway, until lightly browned outside.
Slide off the skewers, drizzle with lemon juice and serve hot.
Soaking the kidneys in cold water greatly reduces their sharp smell, so don't skip that step. If you're using metal skewers, oil them lightly beforehand so nothing sticks.
If lamb kidney isn't available, beef kidney works too, but since it's larger you'll need to extend the cooking time by 3-4 minutes.
Admin DadaGastro · verified in test kitchenBöbreği soğuk suda 15 dakika bekletme adımını atlayıp direkt marine etsem kokusu ne kadar belirgin kalır acaba? Zamanım kısıtlıydı ama yine de deneyip güzel sonuç aldım, merak ettim.
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