Recipe For 2-Colored Kebab

200 g chicken fillets
Juice of 1 whole onion
1/2 cup olive oil
2 tablespoons fresh lemon juice
Salt and powdered black pepper for seasoning
750 g calf fillets
1 onion
2 tomatoes
4 mushrooms
1 gereen bell pepper
Directions:
Wash chicken fillets and cut them lengthwise into long rectangular shapes. Using a meat masher hit the layers properly. Equally, wash the chicken fillets but make sure to cut them into smaller size to put inside red meat.
Lay calf fillets inside a bowl of onion juice and 1/2 of the olive oil amount and put in the fridge overnight. Likewise, immerse the chicken cubes in a dish of fresh lemon juice, the remaining olive olive oil, seasoned to taste with salt and black pepper. Keep in the refrigerator 2 to 3 hours straight.
Wash the onion and cut into thin slices. Wash tomatoes and green sweet pepper and cut into thin slices as well. Remove the fillets and lay calf fillets on working surface then put the cubed chicken fillet inside and place the sliced vegetables on top. Wrap the fillet carefully to prevent he ingredients come out. Bring together the edges of the calf fillet and put carefully onto skewers to grill over the stove or brazier. Don't forget to sprinkle a little salt on kebabs in the middle of grilling procedure. Transfer to a serving dish and garnish with rings of mushrooms, sweet pepper, and radish. Serve either with bread or rice. Bon Appetit!