Lamb Kidney Skewers
Lamb kidney skewers, often called 'Kebab Kalawi' or 'Kibda' in Middle Eastern cuisine, are a popular street food and grill dish. They consist of tender lamb kidneys, typically marinated in spices like cumin, coriander, and garlic, then threaded onto skewers and grilled over charcoal. This dish is a staple in many Levantine and Gulf countries, celebrated for its robust flavor and quick cooking time.
🍽️ Nutrition at a glance
This dish is very high in protein and moderate in fat, with virtually no carbohydrates. It is an excellent source of essential nutrients like vitamin B12, iron, and zinc, providing a dense, nutrient-rich meal with a rough calorie ballpark of 250-350 kcal per typical serving.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 32 g |
| Carbs | 1 g |
| Fat | 16 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 320 mg |
| Vitamin B12 | 12.5 µg |
| Iron | 4.2 mg |
| Zinc | 5.8 mg |
| Selenium | 45 µg |
| Phosphorus | 380 mg |
| Riboflavin (B2) | 1.8 mg |
| Niacin (B3) | 9.5 mg |
| Vitamin C | 8 mg |
Per 3 skewers (approximately 150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, eating organ meats like kidneys is a traditional practice in many Middle Eastern and Mediterranean diets, reflecting a 'nose-to-tail' philosophy that values all parts of the animal. Nutritionally, kidneys are a powerhouse of B vitamins, particularly B12, which is crucial for nerve function and red blood cell formation.
