Mollejas al Asador

Ingredients

Mollejas (sweetbreads)

1 kg

Lemon juice

1/2 cup

Garlic

6 cloves, minced

Olive oil

1/2 cup

Salt

2 teaspoons, or to taste

Black pepper

1 teaspoon, or to taste

Paprika

1 teaspoon

Cayenne pepper

1/4 teaspoon, or to taste

Fresh parsley

1/4 cup, chopped

Instructions

1. Place the mollejas in a bowl and douse them with the lemon juice. Let them marinate for about 10 minutes to help tenderize the meat and add flavor.
2. While the mollejas are soaking, prepare the marinade. In a separate bowl, combine the minced garlic, olive oil, salt, black pepper, paprika, cayenne pepper, and chopped parsley. Mix well to ensure all the spices are well distributed.
3. Drain the mollejas from the lemon juice and pat them dry using paper towels. This step is essential to ensure the marinade adheres well to the meat.
4. Generously coat the mollejas with the marinade, ensuring all pieces are evenly covered. Allow them to marinate for at least 1 hour, or overnight for the best flavor.
5. Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are white-hot and evenly distributed.
6. Grill the mollejas for about 5-7 minutes per side, or until they are nicely browned and cooked to your desired level. A slight char on the outside is desirable as it adds to the flavor.
7. Remove the mollejas from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a tender and juicy bite.
8. Serve these grilled mollejas as a unique appetizer or as the star of a main course. Pair them with a fresh salad or a hearty potato side dish for a complete meal. Enjoy!