1 lb. Lamb or Veal Sweetbreads
2 c. Filtered Water, plus more for soaking
1 tsp. plus 1 pinch Fine Ground Salt, divided
4 Tbsp. Extra-Virgin Olive Oil, divided
1 Tbsp. Coconut Aminos or Balsamic Vinegar
1/2 tsp. Ground Black Pepper
4 (9-inch) Wood Skewers, soaked in water for 1 hour
- Gently rinse the sweetbreads and soak them in a bowl of cold filtered water with a pinch of salt for a minimum of 1 hour or up to 12 hours (overnight). Drain the sweetbreads.
- In a pot large enough to fit the sweetbreads in a single layer, bring 2 cups of filtered water to a boil. Turn the heat down to maintain a simmer, add the sweetbreads, and simmer for 30 minutes, until firm but not rubbery. Remove the sweetbreads from the water and put them in a large bowl of ice water, which will allow them to cool and frim up for the grill.
- Pat the sweetbreads dry with a paper towel and, with your fingers, remove any visible membranes or fat. Separate into roughly 1 1/2-inch pieces using your fingers, (Even when cooked, they’re delicate and will break apart easily, so make sure you don’t mush them up too much!)
- Put the sweetbreads in a large bowl and toss with 2 Tbsp. of olive oil, the coconut aminos, the remaining teaspoon of salt, and the pepper. Then thread the sweetbread pieces carefully onto the skewers, about 5 pieces per skewer.
- Heat the remaining 2 Tbsp. of oil in a large grill pan over medium heat.
- Grill the sweetbreads on the grill pan, turning occasionally, until golden brown on all sides, about 7 minutes total. Transfer to a platter and let stand for 5 minutes before serving.
The sweetbreads will keep in the fridge for up to 3 days, but I recommend you eat them right away. You can reheat them on the stovetop, in a pan over medium heat with a tablespoon of ghee for about 5 minutes.
Recipe is an excerpt from It Takes Guts by Ashleigh Vanhoute and can be purchased here.