Traditional grilled kidney, where cleaned and seasoned lamb kidneys are threaded onto skewers and grilled over embers. A bold offal delicacy of barbecue tables, it cooks up lightly crisp outside and tender inside, carrying the aroma of the coals.
Clean the white membranes and connective tissue from the halved kidneys. Put water, salt, and lemon juice in a bowl and soak the kidneys in this salted water for 30 minutes; this step noticeably reduces the odor.
Toss the drained kidneys with olive oil, thyme, red pepper flakes, black pepper, and salt, then let sit for 10 minutes so the spices soak in lightly.
Thread the kidneys onto skewers, alternating with chunks of tomato and long green pepper. Don't pack the pieces too tightly so the heat can reach every side.
Cook the skewers over medium-high charcoal heat, turning occasionally. Caution: The kidneys should brown on the outside and cook through completely, but should not be overcooked to the point of toughness; they take about 12-15 minutes to cook.
Take the skewers off the heat and serve immediately, without resting, alongside the charred tomatoes and peppers. Lavash and onion salad pair well with this.
Important: To remove the ammonia smell from the kidneys, cut them in half, trim away the white membranes in the middle, then soak in salted water or milk for 20-30 minutes. Caution: Grill the kidneys quickly over high coals until fully cooked; the inside shouldn't remain raw, but overcooking will toughen them. Contains no nuts, gluten-free.
Marinating the kidneys briefly in olive oil and oregano before threading them onto the skewer both masks the odor and delays burning over the coals. If you thread tomato and pepper pieces between them, the vegetables soak up the kidney's fat and become tastier.
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