Lamb kidneys! Woo Hoo!
But, I want to barbeque them. I know how to sautee,roast, stew, etc., but I was wanting to do a brochette, or something else over coals. Give me your most complicated recipes, but I am in a not so well provisioned area, so give me your less complicates ones, as well. The cottage has only basic equipment, and (by my standards) a minimal pantry. I was thinking about a red wine, lemon, fennel seed marinade. Thoughts?
My barbeque plans fell apart when the barbeque did. I ended up broiling them devilishly: Dijon mustard, red wine vinegar, a couple of dashes of Tobasco, salt, pepper, dried rosemary. One makes due... Not terribly interesting,I admit, but good enough with some toated baguette, a Greek salad, and watching the cormorants, et al., over the lake. The leftovers were delicious with my eggs the next morning.
I've only ever fried kidneys so am not sure how they are going to go on the BBQ. I think great care's going to be needed not to overcook them.
When I have cooked them, I've never marinaded, preferring the straight taste of kidney. My usual dish is as a starter - on toast, with a mustard/cream sauce.
That said, fennel (frond or seed) goes extremely well with lamb's liver so I guess will work well with the kidney.