Grilled Sweetbreads

Ingredients

• 4 servings accompaniment: chimichurri sauce 
• 2 tablespoons olive oil extra-virgin
• 2 tablespoons salt 
• 1 gallon water cold
• 1 cup distilled vinegar white
• 1 lb sweetbreads 
• 1 lb sweetbreads 

Equipment

• bowl
• pot
• grill
• aluminum foil
• skewers
• colander
• grill pan

Directions

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.
2. Drain sweetbreads in a colander, then transfer to a bowl of ice and cold water to cool.
3. While sweetbreads are cooling, prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas; see "Grilling Procedure").
4. Drain sweetbreads, then pat dry gently and separate into roughly 1 1/2-inch pieces (about 2
5. 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.
6. Grill sweetbreads on lightly oiled grill rack (covered only if using a gas grill), turning occasionally, until golden brown, 5 to 7 minutes total.
7. Transfer to a platter and let stand, loosely covered with foil, 5 minutes.
8. Sweetbreads can be grilled in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat.