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 1 1/4 inch roll in diameter. Cut roll into 3/4-1 inch slices. Pass meat slices through wooden skewers leaving about 2 inches spaces on both ends. Brush meat with remaining oil. Place skewers over charcoal or even broiler. Broil on all sides turning occasionally until brown. Serve immediately on wooden skewers.
4 serving