Composition / ingredients
Cooking method
1. Before cooking, the kidneys need to be soaked properly. To do this, cut each of them into three parts and put them in a bowl, then pour the milk. Leave the bowl in the refrigerator for 24 hours.
2. Drain the milk, rinse the kidneys under running water, dry them with paper towels.
3. Season the prepared kidneys with salt and pepper.
4. Rinse the green onions and cut into pieces about 2 cm in length, add to the kidneys.
5. Wash the tomatoes, put them with the rest of the ingredients.
6. Sprinkle the contents of the bowl with vinegar and leave for 10 minutes.
7. String the ingredients on wooden skewers, alternating the buds with tomatoes and green onion feathers.
8. Fry on hot coals for about 10 minutes, do not forget to turn it over.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Ground black pepper - 255 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Lamb kidneys - 77 kcal/100g
