Anja's kidney skewers like from the market

Ingredients for 5 servings:

• 4 kidney(s) (pork)
• 4 m.-sized onion(s)
• 1 slice(s) dried meat, diced
• 1 garlic clove(s)
• Oil (neutral)
• Salt
• Pepper, freshly ground
• 250 ml water
• 2 bay leaves
• 10 dashes Worcestershire sauce (from Heinz)
• 2 tsp paprika powder, hot (heaped tsp)
• 2 tsp sweet paprika powder (heaped tsp)
• 2 tsp curry powder (English Style from Fuchs, heaped tsp)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

makes 5 skewers

Make a spice mix using two heaped teaspoons each of hot and sweet paprika powder and curry powder. Halve the pork kidneys, clean them, and cut into pieces. Peel the onions, cut two into wedges and two into cubes. Roughly dice the jerked beef. Peel the garlic clove and cut into small cubes. Place a jerked beef cube on the wooden skewers, starting with a jerked beef cube. Then skewer onion wedges, kidney pieces, and another piece of jerked beef in the middle. Continue as before with onion wedges and kidney pieces, and finally skewer a jerked beef cube. Heat a pan well, add neutral oil, and sear the kidney skewers on both sides. Add the diced onions and let them brown. Then add the diced garlic and season the kidney skewers with salt and freshly ground pepper. Continue spreading the entire above spice mix on top. Stir again to ensure everything is evenly distributed and deglaze with 150 ml water. Add 2 bay leaves and season with about 10 dashes of Worcestershire sauce. Cover and simmer over low heat for about 1.5 hours. Add a little water (about 100 ml) occasionally. Finally, season well with salt and pepper. Serve immediately. Serve with fresh bread rolls – just like you’d get from a market stall.