Xinjiang Lamb Kidney Kebabs

Ingredients:
  • Lamb Kidneys
  • Xinjiang Spice Mix
  • Cooking Oil
  • Bamboo or metal skewers.

Method:
  • Peel or cut off any adhering skin cover from the kidneys.
  • Cut the kidneys in half lengthwise. Remove the centre of each kidney half by cutting it out carefully. 
  • Wash the kidneys and if you want to reduce the strong flavour soak the cut kidneys in water for 30 miutes.
  • Pat the kidneys dry.
  • Coat with a little oil
  • Sprinkle the Xinjiang Spice Mix all over each kidney piece.
  • Allow to marinade in the fridge for 1 hr.
  • Skewer the cut kidneys onto the bamboo or metal skewers.
  • Place on a BBQ or under a grill. Turn frequently until the kidney is cooked to you preference.
  • Serve on the skewers or remove and serve as part of a platter of bbq or grilled meats.
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