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Kidney kebabs with avocado salsa

Recipe from: 8/26/1999 12:00:00 AM
Ingredients 12
Servings 6


  • 6
    lamb's kidneys, cleaned and halved
  • 12
    pickling onions, peeled and blanched
  • 12
    cherry tomatoes
  • 6
    wooden skewers, soaked in water
  • 1
    large (or 2 small) ripe avocados, peeled and diced
  • 3
    wheels feta cheese, crumbled
  • 3
    spring onions, chopped
  • 1
    juice of a lemon
  • 1
    small chilli, seeded and finely chopped
  • salt and coarsely ground black pepper


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.

Read more on: grill  |  lamb

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