Anja`s Kidney Skewers Like from Market
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 4 kidney (s) (pig)
- 4 medium onion (s)
- 1 slice (s) beef jerky, diced
- 1 clove garlic
- Oil (neutral)
- salt
- Pepper, freshly ground
- 250 ml water
- 2 bay leaves
- 10 dashes Worcestershire sauce (from Heinz)
- 2 teaspoons paprika, hot pink (heaped )
- 2 teaspoons paprika powder, noble sweet (heaped )
- 2 teaspoons curry powder (English style from Fuchs, heaped )
Print Recipe
Pin Recipe Instructions
- Make a spice mixture from two well heaped teaspoons of paprika powder, rose-hot, noble sweet and curry powder.
- Halve the pork kidneys, clean and cut into pieces. Peel the onions, cut 2 into wedges and 2 dice. Cut the beef into large cubes. Peel the garlic clove and cut into small cubes.
- Start the wooden skewers with a cube of jerky meat. Then skewer onion wedges, pieces of kidney and another piece of beef in the middle. Now continue as before with onion wedges and pieces of kidney and finally skewer a jerky cube.
- Heat a pan well, add neutral oil and fry the kidney skewers on both sides. Add the onion cubes and let them roast. Then add the garlic cubes and season the kidney skewers with salt and freshly ground pepper. Then distribute all of the above spice mixture on top. Stir again so that everything is well distributed and deglaze with 150 ml of water. Add 2 bay leaves and season with about 10 splashes of Worcestershire sauce. Put the lid on and let it simmer over a low heat for about 1.5 hours. Pour in some water (approx. 100 ml) in between. Finally, season well with salt and pepper. Serve immediately.
- Serve fresh bread rolls - original as if from a market stall.
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