Broiled Kidneys

• 1 lb veal kidneys or 1 lb lambs kidney
• 1/3 cup olive oil
• 3 tablespoons red wine
• 1/4 teaspoon oregano, crumbled
• 1/2 teaspoon thyme, crumbled
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, ground
• skewer

1. Remove the outside membrane from the kidneys.
2. Rinse and dry; set to the side.
3. Mix remaining ingredients well.
4. Slice the kidneys crosswise in three slices (for lamb) or five slices (for veal), place them in a shallow dish and pour marinade over the top; cover and let stand in the refrigerator for one hour.
5. If using bamboo skewers, soak in water.
6. Preheat the broiler, thread the kidneys onto the skewers, and place three inches below the broiler element.
7. Cook briefly (only a minute or two) on each side until slightly browned.
8. Serve hot.

veal kidneys, olive oil, red wine, oregano, thyme, salt, black pepper, skewer

Taken from www.food.com/recipe/broiled-kidneys-191316 (may not work)