Lamb skewers marinated with paprika
Two hours of marinating is enough to tenderise lamb. The coloured vinegar barely darkens the meat and vanishes during cooking.
Ingredients
- 800 glamb shoulder, cubed
- 2 tbspSIDNA coloured alcohol vinegar
- 4 tbspoil
- 1 tbspSIDNA ketchup
- 2 tsppaprika
- 1 tspcumin
- 2crushed garlic cloves
Method
Mix the vinegar, oil, ketchup, spices and garlic in a bowl. Do not salt yet.
Add the lamb cubes, turn to coat, cover and refrigerate for 2 hours.
Take the meat out 20 minutes before cooking, salt it then and thread onto skewers.
Drain without wiping completely and grill for 10 to 12 minutes, turning regularly.
Never salt at the start: salt draws water out of the meat throughout the marinade and dries it during cooking.
SIDNA products used in this recipe
Discover the vinegars and condiments that make all the difference in this recipe.
Colored Alcohol Vinegar
Lively and colored, our alcohol vinegar retains all the power of crystal with a warm hue. A frank acidity for seasoning, marinating, and enhancing your daily preparations.
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Ketchup
Creamy and flavorful, our ketchup accompanies fries, grills, and burgers with the right balance of sweetness and acidity.
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