- 1 lb sweetbreads
- 1 Gallon cold water
- 1 cup distilled white vinegar
- 2 tbsps salt
- 2 tbsps extra-virgin olive oil
- Special equipment: 4 (12-inch) wooden skewers, soaked in warm water 1 hour
- Accompaniment: chimichurri sauce
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.
Sweetbreads can be grilled in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat.
Recipe by: epicurious.com