Sort of figured out how to do decent skewers without a grill: super-long skewers that suspend the meat over a paella pan, in the oven at max temp (in this case, 275ºC). Stops the meat stewing in its own juices. Will try with my preferred yoghurt marinade next time — did a basic teriyaki-style thing tonight.
Lots of smoke though. My eyes haven't watered like that in a while…