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Grilled Sweetbreads

  • Author: Jill Baker
  • Yield: 4 Servings 1x


Units Scale

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


  1. 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.
  2. 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.
  3. 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!)
  4. 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.
  5. Heat the remaining 2 Tbsp. of oil in a large grill pan over medium heat.
  6. 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.