Mix honey with mustard and oil in a bowl until a homogeneous marinade forms.

Now add the garlic and spices and stir in.

First wash the schnitzel briefly, then plate it - ideally between two cling film - and cut the length to about 1 to 1.5 cm wide strips.

Thread the individual strips onto the prepared kebab skewers and layer them in an oblong casserole dish.

Spread the marinade generously over the top.

Then let it stand in a cool place for about 3 - 6 hours, shifting every now and then.

Now the torch skewers can be placed on the preheated grill.