Cleaned lamb sweetbreads are marinated with olive oil and thyme, threaded onto skewers, and grilled for a light, juicy offal dish. The sweetbreads retain their tender texture on the grill and take on a subtle smoky aroma.
Soak the sweetbreads in cold water for 30 minutes to draw out the blood, then remove the thin membrane.
Toss the sweetbreads with olive oil, thyme, salt, black pepper, and the juice of half a lemon. Let them marinate.
Thread the marinated sweetbread pieces onto skewers.
Grill over medium heat on a preheated grill, turning until lightly browned on all sides. Serve with the remaining lemon.
Contains no listed allergens. Important: Before grilling, soak the sweetbreads in cold water for at least 30 minutes to draw out the blood, then clean them; sweetbreads that are not cleaned thoroughly can have a spongy texture when cooked.
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