Preparing :Pound boneless meat with meat hammer until 2-3 mm thick. Mince tomatoes and garlic. Combine minced tomatoes, garlic and oil, mixing well. Sprinkle with salt, pepper and thyme. Spread this mixture over pounded meat. Place on a plate. Cover with a wrap. Let stand over night in refrigerator. Remove meat from refrigerator. Roll tightly starting from long side into a roll 3 cm (1 1/4 inch) in diameter. Cut roll into 2-2 ½ cm (3-4-1 inch) thick slices. Pass meat slices through wooden skewers leaving about 5 cm (2 inches) spaces on both ends. Brush meat with remaining oil. Place skewers over charcoal or oven broiler. Broil on all sides turning occasionally until brown. Serve immediately on wooden skewers.
Good Apetite.