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Skilpadjies Grilled Lamb Kidney

Skilpadjies grilled lamb kidney kabobs are perfect grilled organ meat for the offal lover of fine pluck foods.

Skilpadjies Grilled Lamb Kidney

African Recipes by African Gourmet  

Skilpadjies is a traditional South African braai or barbeque recipe of lamb kidney and liver wrapped in a thin layer of fat called caul.  


Prep time: 15 Cook time: 45 min Total time: 1 hour

 

Ingredients

10 fresh thin 2-inch caul fat squares

1 lamb liver

1 lamb heart

2 lamb kidneys

1 medium onion finely chopped

2 teaspoons minced garlic

1 sprig fresh rosemary chopped

1 teaspoon red pepper flakes

Salt and black pepper to taste

1 sprig fresh thyme

2 tablespoons Worcestershire sauce

10 Skewers


Directions

Mince liver, heart and kidneys; add onion, garlic, salt, peppers, thyme, and Worcestershire sauce mix well.  Add a tablespoon of mixture on each square, fold, and seal loose end with a skewer. Grill slowly over low coals for 30 - 45 minutes. Serve with salads or fruits and cold drinks.

 

Did you know? Most organ meat is high in cholesterol and low in fat. The nutrition of one 4 ounce serving of lamb kidneys has 116 calories, 640 mg of cholesterol and about 18 grams of protein.

Skilpadjies Grilled Lamb Kidney


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