Name: Grilled Sweetbreads
Cook time: 35 min
Total time: 1 hr
Yield: Makes 4 servings
Ingredients: 1 lb sweetbreads; 1 gallon cold water; 1 cup distilled white vinegar; 2 tablespoons salt; 2 tablespoons extra-virgin olive oil; Accompaniment: chimichurri sauce; 4 (12-inch) wooden skewers, soaked in warm water 1 hour

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Grilled SweetbreadsRomulo Yanes

Grilling sweetbreads gives them a crispy crust that contrasts beautifully with their creamy, tender interior. In Argentina, sweetbreads are usually grilled whole, but we find people are less intimidated by them when they're prepared this way — separated into pieces. As with all offal, be sure the sweetbreads are very fresh.

Cooks' note:

Sweetbreads can be grilled in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat.

Recipe notes

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