Meat wash, dry and slice thickness of 2 centimeters.

Zucchini cut into slices with a thickness of 0.6 cm

Bell pepper cut into pieces.

Onions cut into large rings and add to the meat.

Olive oil mixed with soy sauce, lemon juice, salt, curry, and ground pepper.

The resulting mixture pour the meat and stir. Infuse at room temperature for 30 minutes.

Strung meat on skewers, interspersed with slices of onions, zucchini, bell pepper, and cook on the grill.

If you cook at home, preheat the oven to 200 C. Put the skewers pre-soaked in water skewers. Do not string too tightly the barbecue, then the meat faster roasts on all sides. Put foil on a baking tray, skewers on it and cook ~15 minutes until cooked meat. One or two piece of meat put next to skewers to sample. Periodically turn the skewers and grease the skewers lightly beaten olive oil (2 tbsp) with a pinch of salt or remnants of marinade, or juice of meat, selected when frying. Want a crust, then olive oil. To check the readiness of meat, take two separate pieces and try. Then turn the grill on high temperature (I don't have a temperature gauge of the grill, there are min and max), grease the meat with olive oil mixed with pressed garlic. Cook ~5-10 minutes until a delicious crust and do not forget to turn. If you have a burning bow, there is one way: we must choose the bow is smaller in diameter than the slices of meat, or making the eight from ring, get the two rings and the second ring to put on the skewer. Ie, the bow should not be visible in the barbecue, or fried onions separately. Bon appetit!