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Spiced lamb's kidneys on toast


  • Whisk ¼ cup oil with the Worcestershire, sambel, mustard, honey and seasonings in a large bowl. Add the kidneys, toss until well coated and set aside for about 20-30 mins, stirring now and again.
  • When ready, skewer the kidneys onto 4 skewers and cook on a preheated ridged grill (or BBQ), brushing with the marinade as you do so.
  • Combine the yoghurt and Piccalilli, and taste for seasoning. 
  • Lightly spray the bread with oil and grill (or toast, without oil).
  • To serve, smear one side of the toast with the yoghurt and mound lightly dressed rocket leaves and a kidney skewer on each.


  • olive oil
  • 1 tbsp Worcestershire sauce
  • ½ tspn sambel oelek (or any chilli paste)
  • 2 tbsp grain mustard
  • 1 heaped tbsp honey
  • sea salt & freshly ground pepper
  • 12 lamb's kidneys, cleaned
  • 3 heaped tbsp plain yoghurt
  • 3 heaped tspn Piccalilli (mustard pickles)
  • 2-4 slices sourdough bread
  • olive oil spray
  • 2 good handfuls of baby rocket leaves, cleaned

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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