Active Time
35 min
Total Time
1 hr
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.
Ingredients
Makes 4 servings
Special Equipment
Preparation
Step 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.
Step 2
While sweetbreads are cooling, prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas; see "Grilling Procedure").
Step 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.
Step 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.
Sweetbreads can be grilled in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat.
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Reviews (16)
Back to TopWhen I was a poor art student in Paris in the 60’s ; sweetbreads and brains braised in white wine were cheap and delish each costing about 1.00 with a side of potatoes. Fond memories still bring me back !
Susanmarcero
Wilkes barre, pa
11/15/2019
I noticed that no one has mentioned using the Chimichurri Sauce. Try it and don't worry about the balsamic reduction. They are also very good with a tart and sweet pickled red and yellow relish or just a squeeze of lemon. A similar preparation is used to make tacos here in Texas with some lime and pico de gallo in a warmed tortilla. They are sold at taco trucks around Houston and are great.
attyrose3
Houston
11/25/2012
Fast and easy way to make sweetbreads. I marinated them in a balsamic glaze after parboiling (just reduce 3/4 cup of balsamic vinegar to 3-4 tablespoons) and put them on skewers with figs. For some reason, the sweetness and tartness of the balsamic glaze disappeared after grilling so next time I'll put the balsamic glaze on after grilling. Great party finger food that is quite satiating.
foodandwinemaven
9/25/2012
I will never make sweetbreads any other way. Season and top with Balsamic Glaze...perfection on a plate along with a nice red wine.
winelover813
Porter Ranch, CA
9/3/2012
This is a nice alternative to the heavier sauced versions in French Cuisine but there has to be better. I have tried grilling non parboiled sweetbreads in the past to what I recall were good results.
dunites
8/8/2010
I added some grated Asiago cheese and a tad bit of fresh basil. Very nice. I hope you will enjoy these additions also. I've also used a counter top oven/broiler to prepare the sweetbreads.
quiche5
4/17/2010
So I sez to her, I sez "you're lucky to have anyone cook for you at all". Then she sez something to me about geting a job....nonsense. This recipe is excellent. Everyone either fries or serves in a cream sause. This is truly a delicacy. Thumbs up!
Anonymous
St. Petersburg
12/22/2009
Delicious! BTW - What kind of review do you expect from someone who writes sez instead of says?!
elfoodie
1/26/2009
I love sweetbread and I had heard my friends from Argentina always raving about "mullejas a la parilla" and I had to try this. My brother gave me that awkward look when I passed them to him to put on the grill, but when all was said and done, they were a hit. As for our dear friend in NJ "who would be so desperate..." I find it interesting that the finest restaurants in SF will always have a sweetbread dish... I have spent $15 on two sweetbread ravioli's and they were worth it. Don't knock till you try it.
mjmaia
SF, CA
12/7/2008
Wow, I tried this with the balsamic reduction everyone mentioned. Sublime; like crispy, but magically buttery soft ribeye steak tips. As for "who would be so desperate," my dear, how do you think lobster, bacon, and barbecue ribs came about? Epicurean delight is born in culinary necessity.
wackyfiasco
Orlando via Thailand
8/16/2007
Tried it last week... it was very good. I was looking for a "summer way" of preparing sweetbreads, instead of the usual wild mushroom ragout I serve them with which can be quite heavy for a balmy summer night .I would probably add some sort of balsamic glaze next time I make them, just to add a bit of color and to kick it up a notch, as I didn't make a any sauce for them.I served them with a fresh corn succotash... yummy!
Anonymous
Montreal
7/5/2007
Always like a bit of grilled sweetbreads or any ofal in general. People should eat more parts of the animal in general - so much is wasted and for naught... . Further, to those who might be curious what desperation would drive one to eat thymus, I would answer, "Taste." I would reccomend some type of wine or balsamic reduction with these ... so good.
effulgere
New York, New York
5/30/2007
Excellent. This was a nice departure from the usual cream sauce, fried etc. heaviness that can torture sweetbread preparations. I loved its flavor. I pressed them out of habit without realizing that the recipe didn't call for it.
Anonymous
wisconsin
4/26/2007
And furthermore, how desperate do you have to be to be eating thymus glands?
nancyduggan
morristown, NJ
3/2/2007
My husband made this for me, so I sez to him, I sez, "if you ever make this swill for me again, I'll take away your apron and make you get a job!"
nancyduggan
Morristown, NJ
3/2/2007
