Zubereitung

1. 1

   Soak the wooden skewers completely in cold water so that they do not burn over the embers.

2. 2

   For the marinade, mix the rapeseed oil, the crushed garlic, paprika, thyme, salt, pepper and lemon juice in a bowl.

3. 3

   Rinse the mackerel inside and out under cold water and pat them thoroughly dry. Push the soaked skewers lengthways through the fish from the mouth end to just short of the tail fin.

4. 4

   Brush the fish inside and out with half the marinade and leave them covered in a cool place to take on the flavours.

5. 5

   Light the barbecue with charcoal and let the embers burn down until they are covered with a fine layer of ash.

6. 6

   Push the skewers into the ground or into a holder at an angle, well clear of the embers; alternatively lay the fish on the rack. Turn them several times and brush with the remaining marinade until the flesh is white and opaque and comes away in flakes.

7. 7

   Cut the lemon into wedges and serve the Steckerlfisch straight from the stick.