Six recipes for skewers and skewers for the weekend snack and say goodbye to August with joy

Ask for the meat already cut into cubes of about 2-3 cm, or chop it at home, removing the excess fat but without overdoing it, only what may be unpleasant when eating or chewing. Dry it with kitchen paper.

Wash the lemon and coriander. Peel the garlic and onion and chop lightly. In a food processor or robot, blend these ingredients with the lemon juice and part of the zest, and the coriander leaves.

Add the spices, the salt and almost all the oil, and grind a little more until you have a paste, but not everything is diluted. If you don't have a robot, mash the cumin with the saffron in a mortar and set aside the garlic; Finely chop the onion and coriander with a knife.

Put the meat in a large zip lock freezer bag and pour in the marinade. If it's too thick, add more oil. Close well, removing as much air as possible and massage the meat to impregnate it evenly with the mixture. Leave in the fridge for at least 8 hours, better 12.

When cooking, prepare the skewers with wooden or metal skewers. Cook on a very hot griddle, turning them over, until they are well browned. If we are going to cook them on the grill or over a fire, it is advisable to soak the wooden skewers for half an hour beforehand.