A common addition to Argentina's weekend asado alongside the main grill, kidney is soaked at length in vinegared water to tame its sharp smell before being grilled quickly over charcoal. It is finished with a fiery chimichurri sauce and served at the brunch table.
Soak the halved lamb kidneys in vinegared water for 15 minutes, change the water once and soak for another 5 minutes, then rinse thoroughly.
Mix the finely chopped parsley with the crushed garlic, chilli flakes, vinegar and olive oil and let it rest for 10 minutes.
Season the rinsed kidneys with salt and grill them over the coals for 4 minutes per side, serving hot with the chimichurri sauce.
Change the soaking water for the kidney at least once — leaving it in a single change of water will not fully tame the sharp smell. Contains no listed allergens.
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