Quick kebab in vegetable oil with spices

We cut the meat for a barbecue (or grill), sprinkle with herbs and spices, put it in a plastic bag. If the barbecue needs to be done quickly - less than an hour before frying, then the meat should stand with herbs in the refrigerator for half an hour. If not, then immediately pour oil, mix well, squeeze out the air and tie. In this form, the kebab is stored for up to 2 days even without a refrigerator.
Due to the fact that the oil penetrates into all the open pores of the meat and clogs them after the start of frying, the kebab turns out very juicy, the fat drips less, and if the coals give flashes, it burns less and does not dry out.
Even a ready-made shish kebab can be guaranteed juicy in this way - take it out of the marinade half an hour or an hour before frying and let it lie in oil.