Mashed a ton of garlic, put in nonreactive bowl with some avocado oil. While that infused, sliced flank steak thin-thin-thinly. Added to bowl, put a glove on to mix and whatever the English is for enduire the meat with the oil. Added Berber spice with other hand, generously, making sure that every meat slice was enduite and that the garlic was nicely distributed throughout, put into smaller bowl, covered with some more avocado oil, lid on, off to firepit occasion. Had mushrooms and mixed small tomatoes, and those telescoping prongs for cooking over fire.
Before making any, gloves, stir the meat and marinade and re-enduire each slice, and loosen the pile.
Learned after the 1st one to put the tomatoes on the prongs first, so you eat them last, else they are lava. Use your fingers for putting tomatoes on.
Weave the meat slices' middles onto the prongs, but let some hang down. If you bunch it all up it is hard to cook the insides. Stick the un-telescoped prongs straight into the loosened slices.
Use fingers to add the mushrooms, to anchor.
Salt each brochette after assembling.
Sit by firepit, so that now-telescoped-out prongs are angled *up* (key!) and the meat is hanging in the flames. Turn slowly, get all sides.
When done, use your burnable paper plate to un-telescope the hot hot prongs. The mushrooms are usually immediately edible. Eat straight off the prongs -chomp the ends of the meat off cromagnon-style with your teeth, the insides might want re-telescoping-out and some more fire.
By the time you've eaten the meat, the tomatoes should be reasonable.
Repeat about 17 times, as each brochette is a tiny serving. It was a huge hit.