Grilled Sardines with Herbs and Lemon

Wash the sardines thoroughly and pat them dry. For larger sardines, remove the entrails: carefully cut open the belly cavity and pull out the entrails. Be careful not to damage the delicate flesh.

Pluck the leaves from the thyme and rosemary and chop them finely. Wash the lemon with hot water, dry it, and finely grate the zest of half a lemon. Mix the chopped herbs with the lemon zest.

Carefully thread the sardines onto the wooden skewers and generously sprinkle with the herb-lemon mixture. Let the skewers marinate in the refrigerator for at least 1 hour so that the flavors can infuse well.