A special offal presentation made by wrapping cleaned lamb kidney in tail fat, skewering it, and grilling it until lightly crisped outside. The tail fat balances the kidney's distinctive smell and keeps it juicy.
Split the kidney down the middle and clean off the inner membrane and white ducts; soak it in lemon water for a few minutes.
Wrap the kidney pieces with thin slices of tail fat and thread them onto skewers.
Season the skewered kidneys with salt and black pepper.
Grill on a preheated grill over medium heat, turning until every side is browned; serve hot with lemon.
Contains no allergens. Important: Before putting the kidney on the grill, be sure to split it in half and clean out the inner membrane and white channels; an uncleaned kidney leaves a sharp, unwanted odor.
Soaking the kidney in lemon water for a few minutes before putting it on the grill noticeably reduces its smell.
Admin DadaGastro · verified in test kitchenPişirme süresi fırın tipine göre değişir mi? Tarifte glutensiz un kullanılabilir mi acaba?
Tarifte yazan sıcaklık bende biraz yüksek geldi, kısarak denedim. Marinasyon süresini uzun tutunca lezzet daha çok oturdu.
Bu kadar yağ gerekli mi emin değilim, azaltarak da güzel oluyor. Fotoğraftaki kadar kabarmadı bende, sebebini tam çözemedim.
Bu tespitiniz için teşekkür ederim, faydalı oldu.
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