Marinated kidney kebabs

Preparation info
  • Serves


    • Difficulty


Appears in
Orchards in the Oasis: Recipes, travel and memories

By Josceline Dimbleby

Published 2010

  • About

Sometimes we felt we had eaten a few too many kebabs, but in a simple cafe we had some particularly good kidney kebabs flavoured with sumac - the lemony flavoured red ‘spice’ made from the fruit of a variety of rhus plant. You can buy sumac in all Iranian and most Middle Eastern grocers.


  • 12 lamb’s kidneys
  • 2 tablespoons wine vinegar
  • 4 tablespoons


Cut the kidneys across into 4 equal pieces. Put into a bowl, just cover with water and stir in the wine vinegar. Leave for about an hour, then drain.

Put the yogurt into a bowl and stir in the sumac and spices. Add the kidney pieces and leave for another hour or so at cool room temperature.

Now thread the yogurt-smeared kidneys onto long, thin skewers and place in a shallow roas