Kidney kebabs with avocado salsa

Name: Kidney kebabs with avocado salsa
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 6.00 lamb kidneys, cleaned; 12.00 pickling onions peeled, blanched; 12.00 cherry tomatoes; 6.00 wooden skewers - soaked in water; 1.00 avocado diced; 3.00 feta cheese crumbled; 3.00 spring onion chopped; 1.00 lemon juice only; 1.00 fresh chillies deseeded and finely chopped; sea salt and freshly ground black pepper

6 servings

Rate this recipe

Lamb

By Food24 November 03 2009

Print Recipe

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (10)

KEBABS

6.00	lamb — kidneys, cleaned
12.00	pickling onions — peeled, blanched
12.00	cherry tomatoes
6.00	wooden skewers - soaked in water

AVOCADO AND FETA SALSA

1.00	avocado — diced
3.00	feta cheese — crumbled
3.00	spring onion — chopped
1.00	lemon — juice only
1.00	fresh chillies — deseeded and finely chopped
	sea salt and freshly ground black pepper

Tap for ingredients

Method:

Thread the kidneys onto the kebab skewers, alternating with the onions and tomatoes. Brush with oil and preheat the oven grill. Meanwhile mix all the ingredients for the salsa, season generously and set aside. Grill the kidney kebabs until the kidneys are done and nicely browned. Brush occasionally with a little oil to prevent them from becoming too dry. Serve immediately with the salsa and fresh bread rolls.
Serves 6.