Hike in bbq sauce on skeewers

Prepare the Kamado BONO barbecue for direct cooking, ignite the charcoal with a tanner, and wait until the charcoal burns well and remains in the embers.
Wipe the pike with spices and chopped garlic, wrap in ham and secure everything well with a culinary rope. Put the prepared fish on the spit.
Place the spit over the embers and apply the BBQ sauce and cook for about 15 minutes, turning constantly. up to 65c internal temperature.
For garnish: Butter-fried green beans seasoned with salt, pepper and chopped garlic.
Delicious.

INGREDIENTS

5 pcs. hake (smaller size)
Fish seasoning
4-5 cloves garlic
9-10 slices of serrano ham
BBQ sauce "Classic BBQ"