At the table
Let the hot skewer cool, slide the kidney onto a plate and cut it into manageable bites. It has no bones; avoid the sharp skewer.
Ask whether the skewer is actual kidney, how spicy it is and what seasoning blend is used. Fat trimming and cumin vary; an offal skewer has a stronger flavor than ordinary lamb.
Ask whether the skewer is actual kidney, how spicy it is and what seasoning blend is used. Fat trimming and cumin vary; an offal skewer has a stronger flavor than ordinary lamb.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Ask whether the skewer is actual kidney, how spicy it is and what seasoning blend is used. Fat trimming and cumin vary; an offal skewer has a stronger flavor than ordinary lamb.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Halved sheep kidneys grilled on skewers: richly savory, slightly springy and juicy, with a pronounced offal taste and chili-pepper heat.
- Chili heat
- Texture
- Halved sheep kidneys grilled on skewers: richly savory, slightly springy and juicy, with a pronounced offal taste and chili-pepper heat.
- How it’s made
- Sheep kidneys are halved, threaded onto skewers and grilled with salt, chili powder and pepper. Cumin is an optional seasoning.
Ask whether the skewer is actual kidney, how spicy it is and what seasoning blend is used. Fat trimming and cumin vary; an offal skewer has a stronger flavor than ordinary lamb.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Xinjiang.
About this regional connection
Xinjiang: Sheep-kidney skewers are part of Xinjiang barbecue cooking.
Ask if they have it first
请问你们有烤羊腰子吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Xinjiang grilled sheep kidney
Xinjiang barbecue includes organ skewers as well as muscle meat. A Kashgar account describes two kidney halves on a skewer, seasoned during grilling; this modest portion reflects the size and number of kidneys in a sheep.