Marinated lamb kidney threaded onto skewers with cherry tomatoes and bell pepper and grilled over coals, this dish is a staple of Turkish outdoor gatherings. The marinated, unskewered portions freeze well, making it easy to prepare ahead for a crowd.
Halve the kidneys, clean off the inner membranes, and rinse in cold water.
Toss the kidneys with grated onion, crushed garlic, olive oil, thyme, red pepper flakes, salt and black pepper.
Chill the marinated kidneys for 30 minutes.
Thread the kidneys onto skewers alternating with bell pepper and cherry tomatoes.
Grill the skewers over hot coals, turning, for 15 minutes until browned.
If you plan to freeze the marinated kidneys before skewering, store them in a covered container for up to a month. Let them come to room temperature before grilling, or the outside will burn while the inside stays raw.
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