Kalawi mashwiyeh is a Syrian street food of lamb kidneys marinated in sumac, Aleppo pepper and pomegranate molasses, skewered and grilled over embers. The cleaning stage has to be done carefully so the kidneys cook without an off smell, or a sharp odour lingers even after grilling. The right marinade and a quick sear over high heat are what keep the inside from turning rubbery.
Halve the kidneys and trim away the inner membrane and white veins completely with a knife, then rinse well under running water.
Mix the sumac, Aleppo pepper, pomegranate molasses, olive oil, garlic, cumin and salt, toss with the kidneys, cover and refrigerate for twenty-five minutes.
Thread the marinated kidney pieces onto metal skewers, leaving a little space between each piece.
Grill the skewers over high, glowing embers, turning to brown all four sides, for ten minutes total; do not overcook.
Take the skewers off the heat and let them rest for a few minutes, then garnish with fresh parsley and serve hot.
Halve the kidneys and trim away the inner membrane and white veins completely; skipping this leaves a sharp smell even after cooking.
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