Grilled Sweetbreads
Tender sweetbreads marinated in vinegar and salt, then grilled to golden brown perfection on skewers. Served with chimichurri sauce, this dish offers a delicious preparation of this classic offal.
Ingredients
- •1 lb sweetbreads
- •1 gallon cold water
- •1 cup distilled white vinegar
- •2 tablespoons salt
- •2 tablespoons extra-virgin olive oil
- •1 serving chimichurri sauce
- •4 pieces wooden skewers
- •soaked in warm water 1 hour
Cooking Instructions
- 1.
Rinse sweetbreads well, then transfer to a 6-quart pot and add water, vinegar, and salt. Bring to a boil over high heat, then reduce heat and simmer gently 10 minutes. Drain sweetbreads in a colander, then transfer to a bowl of ice and cold water to cool.
20 min
- 2.
While sweetbreads are cooling, prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas; see "Grilling Procedure").
15 min
- 3.
Drain sweetbreads, then pat dry gently and separate into roughly 1 1/2-inch pieces (about 20) using your fingers. Toss sweetbread pieces with oil in a bowl, then thread onto skewers (about 5 pieces on each). Season with salt and pepper.
10 min
- 4.
Grill sweetbreads on lightly oiled grill rack (covered only if using a gas grill), turning occasionally, until golden brown, 5 to 7 minutes total. Transfer to a platter and let stand, loosely covered with foil, 5 minutes.
12 min
