Achuras a la Parrilla

Step by stepInstructions

1. Soak the sweetbreads in cold salted water for 1 hour, then drain.
2. Blanch the sweetbreads in simmering water for 3 minutes, drain, and peel away the thin membrane while still warm; pat dry.
3. Trim the kidneys, cut out the white core and any tough membrane, and halve them lengthwise.
4. Brush the sweetbreads and kidneys with olive oil.
5. Grill over medium coals: sweetbreads for 8 to 10 minutes per side until golden and crisp-edged, kidneys for 4 to 5 minutes per side.
6. Sprinkle with coarse salt, rest for 5 minutes, and serve with lemon wedges and chimichurri.