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