Grilled Sweetbreads might be a good recipe to expand your side dish recipe box. This recipe makes 4 servings with 75 calories, 0g of protein, and 7g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, salt, sweetbreads, and a few other things to make it today. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes roughly 1 hour. It is a good option if you're following a gluten free, fodmap friendly, and vegan diet.
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 2
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.