Marinated kidney kebabs

Name: Marinated kidney kebabs
Yield: Serves 4
Cuisine: Persian
Ingredients: 1 level teaspoon cumin seeds; 2 level teaspoons cayenne pepper or chilli powder; sea salt; 12 lamb’s kidneys; 4 tablespoons whole milk yogurt; 2 tablespoons wine vinegar; 2 rounded teaspoons ground cinnamon; 2 rounded teaspoons sumac

Preparation info

Serves
4

Difficulty
Medium

Appears in

Orchards in the Oasis

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.

Ingredients

12 lamb’s kidneys
2 tablespoons wine vinegar
4 tablespoons

Asia
Iran
Main course
Gluten-free

Method

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