Pierce the meat with a steaker or a sharp knife, season with salt and pepper. Sprinkle with the garlic and lemongrass, then brush with olive oil and leave to marinate for about 20 minutes.
Cut the shepherd`s cheese into thin slices approx. 2 mm thick. Cut the zucchini diagonally into oblong slices, 1 cm thick, brush on both sides with olive oil. Do not season.
Cut the meat to match the zucchini.
Roast the meat and zucchini in a grill pan at the same time. Each piece of meat comes with 2 slices of zucchini and 1 slice of herder cheese. Place a slice of cheese on the hot zucchini slice as quickly as possible, then a piece of hot meat and another slice of zucchini.
When all the “turrets” are ready, sprinkle with the remaining cheese and finely chopped herbs. Serve immediately if possible. However, the dish also tastes cold.
Drizzle the rest of the meat and zucchini with olive oil, fry in the grill pan and sprinkle with the cheese and herbs.
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