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Veal ribs on a skewer


  1. Blend the onion with the balsamic, a part of the sunflower oil and the parsley.

  2. Place the meat and all the marinade ingredients in a bowl and mix very well.

  3. Cover with cling film and place in the fridge and leave for 24 hours, stirring it twice during this time.

  4. Prepare the ingredients for the stew by crushing the ones needed in the mortar and then mixing them with the ones that are already in powder form.

  5. Prepare the glaze by mixing all the ingredients in a bowl.

  6. Skewer the meat, brush it with the glaze and wrap it well in baking paper so that it doesn't lose its liquid during grilling.

  7. Grill for about 3.5 hours and remove the baking paper. Brush again with the glaze and continue baking until it gets colored. Then take it off the fire.

  8. Place on a tray and cover with aluminum foil for 10 to 15 minutes.


For a kilo of meat

For the marinade

40 ml sunflower oil

20 ml grape syrup, molasses

100 grams of yoghurt

60g onion

15 ml balsamic vinegar

2 g dried thyme

5 grams of salt

For the spice mix

11 grams of salt

1 gram of black pepper

1 g white pepper

1 g red pepper

1 g garlic powder

1 g coriander

3 grams of sweet paprika

2 grams of smoked paprika

1 g chili

For the glaze

180 ml sunflower oil

25 grams of mustard

25c tomato paste

25 ml grape syrup

10 g onion powder

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