Grilled Sweetbreads with Meyer Lemon Oil and Serrano Chilies

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

  • About

The beauty of grilled sweetbreads is that you leave the membrane on (saving all that work of peeling them), so they hold together on the grill. The grilling cooks off the membrane.


  • 4 whole braised sweetbreads
  • 2 tablespoons olive oil
  • 1 tables


Mix the olive oil, tarragon, and cardamom together in a bowl. Add the sweetbreads and toss until well coated with the oil. Refrigerate for 2 hours.

Start a wood or charcoal fire, or preheat the broiler.

Salt the sweetbreads and then grill or broil them at medium heat for 8 minutes per side, or until heated through and golden brown on both sides.

Mix the cilantro sprigs w