Skilpadjies Grilled Lamb Kidney

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

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.

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