1 kg (2.2 pounds) tender meat (pork, beef, veal, lamb, boneless chicken)
18-24 skewers

Marinade
75 g (2.7 oz) onions, sliced
30 g (1 oz) carrots, sliced
30 g/1 oz celery
2-4 cloves of garlic, chopped
parsley, finely chopped
grated rind from ½ lemon
1-2 lemons, freshly squeezed
2-7 tsp salt
75 ml (0.16 pints) olive oil
125 ml (0.26 pints) white wine or water

Herbs
1 pinch of thyme
1 pinch of rosemary
1 pinch of coriander
4 pinches of oregano
2 pinches of ground cloves
4 pinches of black pepper
1 bay leaf

Cut the meat into small cubes, put all the ingredients for the marinade into a pot, mix well
Add the meat, remix and leave to marinate for 24-48 hours
Put the meat on the skewers and cook on a slow burning grill for 4 to 6 minutes
Serve hot

Boil the marinade for 30 to 40 minutes, leave to cool and then marinate and cook as above.