Grilled kidney skewers

Grilled kidney skewers

Brocheta de riñón a la parrilla

By
From
South American Grill
Makes
8
Photographer
Bonnie Savage

Offal is commonly served at a South American asado. The kidneys are soaked prior to cooking to help reduce their strong aroma and taste. They cook beautifully on the barbecue — grill them until they are just pink in the centre. Avoid over-cooking, as this will cause them to become tough.

Ingredients

Quantity Ingredient
8 bamboo skewers
6 lamb kidneys
1 tablespoon sea salt
2 teaspoons white vinegar
40g butter, melted
lemon wedges, to serve

Method

  1. Soak the bamboo skewers in cold water for 30 minutes to prevent them from burning during cooking. Rinse the kidneys under cold running water.
  2. Fill a medium-sized bowl with cold water. Add the salt and vinegar and stir to dissolve the salt. Place the kidneys in the water, cover, and refrigerate for 1 hour.
  3. Drain the kidneys and pat dry with paper towels. Slice each kidney lengthwise into four thin slices and thread onto the skewers.
  4. Preheat a barbecue chargrill to medium–high. Brush the kidneys with a little of the melted butter and season with freshly ground black pepper. Cook the skewers for 2 minutes on each side, or until just cooked — they should still be a little pink inside. Squeeze with lemon juice, and serve immediately.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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