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Grilled Sweetbreads with Balsamic Glaze | Phoenix Helix

Grilled Sweetbreads with Balsamic Glaze (Paleo, AIP, GAPS)


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  • Author: Eileen Laird
  • Total Time: 40 minutes
  • Yield: 3 servings

Ingredients


Instructions

  1. Blend balsamic vinegar and honey in a small saucepan. Simmer over medium-high heat until glaze is reduced by half, stirring occasionally. It should coat the back of a spoon when it’s ready. (This can take a while.)
  2. Rinse sweetbreads well, then transfer to a large soup pot. Add water, vinegar and salt. Bring to a boil, then reduce heat and simmer gently 10 minutes. (This seems like a lot of water for a small amount of meat, but the ratio is effective for removing the impurities from the sweetbreads, thereby enhancing both their nutrition and flavor.)
  3. Drain sweetbreads in a colander, then put them in a bowl of ice water to cool.
  4. While they’re cooling, preheat your gas grill on high.
  5. Drain sweetbreads and pat them dry. Remove any large pieces of membrane or gristle you see. Then pull the sweetbreads apart with your hands into pieces 1½ inches big. Usually, sweetbreads are formed in such away that this is easy to do. However, if you have difficulty, feel free to cut them into sections with a knife.
  6. Toss the sweetbreads in a bowl with the olive oil until well coated. Season with salt and toss again.
  7. Place one nectarine slice on the bottom of each skewer. Alternate with sweetbreads until skewers are full.
  8. Turn your grill down to medium high. Cook the skewers, covered, for 3 minutes. Then turn the skewers over and cook another 3 minutes.
  9. Remove from heat and baste with balsamic glaze. Serve!

Notes

  1. * Check your ingredient list on balsamic vinegar carefully. Some brands have added sugar, coloring and preservatives, all of which you want to avoid.
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Category: Main Courses
  • Method: Grill
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