1/4 kg – Boneless lamb shoulder or leg
2 medium size – Tomato
2 cloves – Garlic
2 tablespoons – Oil
1 teaspoons – Salt
1/2 teaspoon – Black pepper
1 teaspoon – Thyme

Preparation method

Pound of boneless meat with a meat mallet until 2-3 mm thick. Chop the tomatoes and garlic. Combine the chopped tomatoes, garlic and oil, mixing well. Sprinkle with salt, pepper and thyme. Spread the mixture over the meat pounded. Put on a plate. Cover with foil. Let stand overnight in refrigerator. Remove the meat from the refrigerator. Roll tightly from long side should be 1 1 / 4 inch diameter coil. Cut the roll into slices 3/4-1 inches. Dip the meat slices through the wooden skewers, leaving about 2 inches of space at both ends. Brush the meat of the remaining oil. Place the skewers on the grill, or even chicken. Side of beef, stirring occasionally, until golden brown. Serve immediately with wooden skewers.

4 servings

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