Grilled Tandoori Pork Kidney Skewers

Ingredients

• 1 lb. 454 g Quebec pork kidneys
• 4 cups 1 litre water
• 2 tbsp. 30 mL red wine vinegar

Tandoori marinade

• 1 tbsp. 15 mL roasted cumin seeds
• 1 tbsp. 15 mL roasted coriander seeds
• 1 tsp. 5 mL roasted cardamom seeds
• 1 tbsp. 15 mL ground cayenne pepper
• 1 tbsp. 15 mL sweet paprika
• 1 tbsp. 15 mL ground ginger
• 1 tsp. 5 mL ground cinnamon
• 1 tsp. 5 mL ground turmeric
• ⅖ cup 100 mL canola oil
• 6 small wooden skewers
• 3 limes, cut in wedges
• Salt and freshly ground pepper, to taste