Moroccan · Street food
Grilled Kidney Skewers
Lamb kidneys trimmed, halved and threaded onto skewers, seasoned with cumin, paprika and garlic and grilled fast over charcoal until browned outside and just pink within — a rich, mineral grill-stall skewer eaten with cumin-salt and bread. Cooked quickly and correctly, kidneys are tender and savoury, never tough.
- Prep
- 20 min
- Cook
- 8 min
- Total
- 28 min
- Serves
- 4
- Level
- Medium
Ingredients
- 8 lamb kidneys, halved and cored
- 3 garlic cloves, crushed
- 1 tbsp cumin, 1 tbsp paprika, 1/2 tsp chilli
- 2 tbsp olive oil
- Salt, black pepper
- Cumin-salt, lemon and bread, to serve
Method
- 1
Prepare the kidneys
Halve the kidneys, snip out the white core, and rinse; soak briefly in salted water or milk to mellow the flavour, then pat dry.
- 2
Season
Toss with garlic, cumin, paprika, chilli, oil, salt and pepper and leave 15 minutes.
- 3
Thread
Thread the kidney halves snugly onto skewers.
- 4
Grill fast
Grill over hot ashen charcoal 3–4 minutes, turning, until browned outside and just faintly pink inside.
- 5
Serve
Serve immediately with cumin-salt, lemon and bread.
Chef's tips
- Do not overcook kidneys — a few minutes only, or they turn rubbery and tough.
- A brief soak in salted water or milk tames any strong aroma before grilling.
Frequently asked questions
How do I stop them being chewy?
Cook them hot and fast to just-pink; long, slow cooking on the grill is what makes kidneys rubbery.
Can I mix with other cuts?
Yes — mixed offal and meat skewers (kidney, liver, heart) are common at grill stalls; keep pieces a similar size.