Wash the lemon hot, dry and grate the peel. Squeeze the lemon. Peel garlic and crush it finely with a fork. Mix the lemon peel and juice, herbs of Provence, mustard, 5 tbsp. oil and half the garlic.
Season with salt, pepper and 1 tsp sugar.
Wash the meat, dab dry and cut into about 40 cubes (approx. 2 x 2 cm). Turn in the marinade and let it stand in the fridge for about 1 hour.
For the dip, roast the almonds in a pan without fat. Stir in 150 ml water, maple syrup, apple vinegar, 4 tbsp. oil and the rest garlic. Season almond dip with salt and pepper. Let it cool down.
Clean, wash and slice the zucchini lengthwise into 2 mm thin slices. Roll up the slices. Put them alternately with the meat on the skewers. Grill on the hot grill for about 8 minutes, turning.
Add almond dip.