Steak And Sweetbread Kabobs
Juicy steak and tender sweetbreads are skewered with bacon and seasoned with tarragon, creating a flavorful and hearty dish perfect for grilling or entertaining guests.
Ingredients
Instructions
- In a large saucepan, squeeze lemons and add salt. Bring to a boil.
- Combine sweetbreads with 1 quart of water in the pan and simmer for 15 minutes.
- Drain the sweetbreads and cut into 1-inch cubes.
- Saute turkey bacon slices until cooked.
- Thread the sweetbreads, sirloin tips, and bacon onto skewers.
- Melt light butter and mix with dried tarragon.
- Brush the skewers with the tarragon butter and grill until cooked through.
Tips & Substitutions
For best results, soak the sweetbreads in cold water for a few hours before cooking to remove impurities. If you can't find veal sweetbreads, you can substitute with chicken sweetbreads. When grilling, keep the skewers rotating for even cooking and to prevent sticking. Adding veggies like bell peppers or onions can enhance flavor and make for a colorful presentation.
Serving Suggestions
Serve these kabobs with a side of grilled vegetables or a fresh salad for a complete meal. They pair beautifully with a tangy dipping sauce or tzatziki. For a hearty addition, consider serving them alongside fluffy rice or a warm pita. This dish also complements flavors found in American recipes, making it a versatile choice.
Storage & Reheating
Store any leftover kabobs in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. You can also reheat on a grill for a nice charred finish.
Nutrition & Diet Analysis (per serving)
Each serving of Steak And Sweetbread Kabobs contains roughly 916 calories, with 23g protein, 127g carbohydrates, and 46g fat. It is an excellent source of dietary fiber (113% of the Daily Value), iron (95% of the Daily Value), and protein (45% of the Daily Value). Note that it is relatively high in sodium, at 2403mg per serving (104% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different meats for the kabobs?
Absolutely! While sirloin tips and veal sweetbreads are traditional, you can use chicken, shrimp, or even tofu as alternatives. Just adjust the cooking times accordingly, as different proteins may require varying grilling times.
How do I know when the kabobs are fully cooked?
The best way to check if the kabobs are cooked through is to use a meat thermometer. For beef, aim for an internal temperature of 145°F for medium-rare. Sweetbreads should be cooked until they are firm and lightly browned. Always ensure even cooking by rotating the skewers.
Can I prepare the kabobs ahead of time?
Yes! You can prepare the skewers in advance and store them in the refrigerator for up to 24 hours before grilling. Just make sure to brush them with the tarragon butter right before grilling to maintain flavor and moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).