Steps:
- 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.
- While sweetbreads are cooling, prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas; see "Grilling Procedure").
- 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.
- 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.
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Igshaan Leonard
[email protected]I would definitely recommend this recipe to others.
Sumi Akther
[email protected]This is the best sweetbreads recipe I've ever tried.
Ibukun isreal
[email protected]I'm not a fan of sweetbreads, but I made this recipe for my husband and he loved it.
Tuhin Raj
[email protected]This recipe is a bit time-consuming, but it's worth it.
Estefani Ingles (Fani)
[email protected]I'm not sure what I did wrong, but my sweetbreads turned out tough.
Zunoo Moe
[email protected]The sauce was a bit too sweet for my taste, but the sweetbreads themselves were delicious.
Christiana Christiana
[email protected]I followed the recipe exactly and the sweetbreads turned out perfectly.
Sindiswa Nomasonto
[email protected]These sweetbreads were amazing! I'll definitely be making them again.
Mateo Rada
[email protected]I made this for a dinner party and it was a huge hit! Everyone loved the sweetbreads and the sauce.
Nuelma Emmanuel
[email protected]Absolutely delicious! I've never had sweetbreads before, but I'm so glad I tried this recipe. They were so tender and flavorful, and the sauce was perfect.