1. Prepare the vegetables. The eggplant cut off the skin and cut into slices, sprinkle with salt and put the bowl aside for 15 minutes. When you separate the juice, chunks of eggplant, rinse with cold water. Zucchini, seeded bell peppers cut into cubes. Onion large rings.

2. Put the vegetables except onions in a large bowl and add the soy sauce - light. Put the bowl aside and do not forget 3-4 times to mix.

3. Chicken fillet cut into small portioned pieces (~2.5*2.5 cm) and mix with the onion.

4. Prepare the marinade. Mix sauce, marinade, red wine vinegar and 1 tbsp. of olive oil, add the thyme.

5. Salt, pepper and stir.

6. Cover the meat with a saucer and put a small press. I have a mug with 1 liter of water. Leave the skewers to marinate at least one hour, if more, then put the bowl in the fridge. To wooden skewers from burning on the grill, soak them in water for 30-60 minutes.

7. Take the chicken pieces and strung on skewers along with vegetables, onion spread on a paper towel, and the sauce from the meat pour. To vegetable to sauce add 2 tbsp oil, and olive better, a little doselevel and stir. This sauce periodically lubricated (silicone brush) skewers in the oven.

8. Pre-turn on the oven at 190 C. Put a piece of charcoal in a small fire capacity, kindle to ember smoldering, pulled smoke, and put on the bottom of the stove. Cover the pan with foil, put the workpiece kebab, and roast 20-30 minutes at 190 C and 5-10 minutes under the grill (fire medium), and don't forget every 5 minutes flip and brush with sauce. Marinated onions fry in a well-heated vegetable oil in a pan adding 0.5 tsp. sugar caramelized to a beautiful, crispy crust. Bon appetit!