📝 About This Recipe
A true delicacy found in the bustling street markets of Kabul, Gorda Kebab features tender lamb kidneys marinated in a fragrant blend of aromatic spices and garlic. These skewers are traditionally grilled over open charcoal to achieve a perfect smoky char while maintaining a succulent, buttery interior. This dish represents the soul of Afghan hospitality, offering a bold, earthy flavor profile that is both rustic and sophisticated.
🥗 Ingredients
Main Ingredients
- 1 kg Lamb kidneys (fresh, cleaned, and membrane removed)
- 200 grams Lamb tail fat (Dumba) (cut into 1-inch cubes)
The Marinade
- 2 tablespoons Garlic paste (freshly ground)
- 1 tablespoon Ginger paste
- 1.5 teaspoons Ground cumin (toasted)
- 1 teaspoon Ground coriander
- 1 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Red chili flakes (optional for heat)
- 3 tablespoons Lemon juice (freshly squeezed)
- 2 tablespoons Vegetable oil
- 1.5 teaspoons Salt (or to taste)
Garnish and Sides
- 1 large Red onion (thinly sliced into rings)
- 1/2 cup Fresh cilantro (roughly chopped)
- 1 tablespoon Sumac (for dusting)
- 4 pieces Lemon wedges
👨🍳 Instructions
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1
Begin by preparing the kidneys: Rinse them under cold water and pat dry. Carefully peel away the thin outer membrane if it hasn't been removed.
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2
Slice each kidney in half lengthwise to expose the white fatty core (the renal pelvis). Using a sharp paring knife or kitchen shears, carefully snip out this white core to ensure a clean flavor.
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3
Cut the cleaned kidney halves into uniform 1.5-inch chunks. This ensures they cook evenly on the grill.
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4
In a large glass mixing bowl, whisk together the garlic paste, ginger paste, cumin, coriander, black pepper, chili flakes, lemon juice, and vegetable oil.
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5
Add the kidney chunks to the marinade and toss thoroughly to coat. Cover with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, but no longer than 2 hours, as the lemon juice will begin to 'cook' the meat.
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6
While the meat marinates, prepare your charcoal grill. You want medium-high heat with a consistent glow. If using wooden skewers, soak them in water for 20 minutes to prevent burning.
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7
Thread the kidneys onto the skewers, alternating every two pieces of kidney with one piece of lamb tail fat (dumba). The fat will melt and baste the kidneys, keeping them moist.
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8
Just before grilling, sprinkle the skewers generously with salt. Adding salt too early in the marinade can draw out moisture and make the kidneys tough.
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9
Place the skewers on the grill. Cook for about 4-5 minutes per side. You are looking for a deep brown char on the outside.
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10
Be careful not to overcook; kidneys are best when they are slightly pink and springy in the center (medium-rare to medium). Total cooking time should be around 10-12 minutes.
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11
During the last minute of grilling, you can lightly toast your naan bread on the edge of the grill to soak up some of the smoky aromas.
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12
Remove the skewers from the heat and let them rest for 2 minutes. This allows the juices to redistribute.
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13
Transfer to a serving platter, dust with sumac, and garnish with sliced red onions and fresh cilantro.
💡 Chef's Tips
Always remove the white inner core of the kidney, as this is where the strong 'offal' smell resides. Use lamb tail fat (dumba) if possible; it has a unique low melting point that provides an authentic Afghan flavor that regular beef fat cannot replicate. Don't over-marinate the kidneys; the acid in the lemon juice can make the texture mealy if left for more than a few hours. Grill over real hardwood charcoal rather than gas for that essential smoky street-food finish. If you find the flavor of kidney too strong, soak the cleaned pieces in milk for 30 minutes before marinating.
🍽️ Serving Suggestions
Serve hot on a bed of fresh Afghan Naan or Lavash bread to catch the drippings. Pair with a side of 'Salata' (a fine-chopped Afghan salad of tomato, cucumber, and onion). Provide a side of Green Chutney (made with cilantro, serrano peppers, and walnuts) for a bright contrast. Serve with a bowl of thick Greek-style yogurt or 'Chaka' mixed with dried mint. Accompany with hot green tea or 'Chai' with cardamom to cleanse the palate after the rich meal.