Middle Eastern · Dinner
Grilled Lamb Kidneys
Lamb kidneys, halved and trimmed of core, marinated in olive oil, garlic, cumin and lemon then skewered and grilled hot and fast over open flame. Served with a scatter of parsley, sumac and lemon wedges, plus warm flatbread on the side for a smoky, offal-forward Middle Eastern grill plate.
$5
15 minsPrep
8 minsCook
23 minsTotal
MediumLevel
Nutrition per serving
329Calories
31.5gProtein
16.4gFat
15.2gCarbs
1.6gSugar
2.1gFiber
862mgSodium
793mgChol
3.6gSat Fat
510mgPotassium
75mgCalcium
9.8mgIron
55mcgVitamin B12
14mgVitamin C
Goes well with
Lebanese Red Wine
local
Ayran
international
low-carb
low-calorie
herb-salt
thirty-min-meals
hidden-gems
low-calorie
Instructions
1
Prep
Halve the lamb kidneys lengthwise, snip out the white core with kitchen scissors, and pat dry with paper towel so the marinade clings.
2
Marinate
In a bowl, toss the kidney halves with the olive oil, minced garlic, ground cumin, sumac, lemon juice, salt and pepper; cover and chill 30 minutes.
3
Grill
Thread the marinated kidney halves onto a metal skewer and place over high heat, cooking 3–4 minutes per side until charred in spots and centre is firm but faintly pink.
4
Plate
Slide the kidneys off the skewer onto a plate, scatter with chopped parsley and extra sumac, and serve with lemon wedge and warmed pita.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g lamb kidney
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp sumac, plus extra for finishing
- 2 tbsp2 tbsp lemon juice
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp parsley
- 22 lemon wedge, for serving
- 11 pita bread, for serving
