Cut the meat against the fiber into long narrow slices.
Peel the garlic clove, finely mash it with the salt, mix it with the spices, oil, juice and wine to make a marinade.
Marinate the meat strips in it for at least 2 hours in the refrigerator or overnight.
Then thread the meat in a zigzag shape on the wooden skewers soaked in water and grill on hot, cooled fire for about 3-5 minutes on each side.
Preparation Tip:
The dish dates back to the Moors, but they prepared it with lamb, as it is still made today on the other side in Morocco and in many places in Arabia.
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