MORE VARIETY

For you fans of organ meats, here’s a bonus blog. Last week, liver; this week it’s kidneys. But, in spite of several requests, I won’t be delving into brains, “balls,” pig’s blood or sweetbreads just yet. Nor the Madrid tapa bar specialties, gallinejas, fried lambs’ intestines, and entresijos, pieces of mesentery, nor zarajos, lambs’ tripe wrapped on skewers like a skein of yarn, a favorite in La Mancha. (You can see how zarajos are made on this TV clip here.) 

Here’s a really simple way to prepare lambs’ kidneys, skewered with mushrooms and shallots and grilled.

Moderate the heat so that the kidneys cook through before they brown too much on the outside. High heat tends to toughen this tender meat.

Simple and delicious: split lambs' kidneys and skewer them with mushrooms, shallots and bacon. They are quickly grilled on a plancha or skillet.

Serve the kebabs as a tapa or main dish.

Grill kidneys on moderate heat. They're perfect just a tiny bit pink inside.

Lamb Kidney Kebabs

Brochetas de Riñones de Cordero

Lambs’ kidneys

Milk

Mushrooms, cut in half

Strips of red bell pepper

Cubes of bacon

Wedges of shallot

Pinch of fresh thyme

Salt

Freshly ground black pepper 

Olive oil

Cut the kidneys in half, remove the kernel of white fat and wash away any blood. (If using larger veal kidneys, cut them in quarters.) Soak the pieces in milk for 15 minutes. Drain well and pat dry. (Discard milk.)

Soak 6-inch wood or bamboo skewers in water for 15 minutes.

Kidneys skewered with mushrooms.

Thread pieces of kidney, mushroom halves, strips of red pepper, cubes of bacon and wedges of shallot on the skewers. Sprinkle with thyme, salt and pepper.

Place a plancha or cast iron skillet on moderate heat. Brush the plancha with oil. Lay the skewers on the plancha and grill them, without moving them, 5 minutes. Drizzle them with additional oil.

Grill the skewered kidneys on a plancha or cast iron skillet.

Use a spatula to lift and turn each skewer. Grill them 5 minutes more. Serve hot.

Another recipe for kidneys, plus some more recipes with Sherry, just in time for International Sherry Week, this year November 2-8:

Kidneys with Sherry Sauce (Riñones al Jerez).

For fans of offal (variety meats), more recipes that have appeared in the blog:

Sautéed Chicken Livers.

Braised Pork Cheeks.

Slow-Cooked Pigs' Feet.

Andalusian Tripe Stew.

Morcilla Blood Sausage.

Braised Tongue, Andalusian Style.

Braised Oxtail.