Peel onions and garlic, chop 2 each. Crumble the bay leaf. Mix with lemon juice, 4 tablespoons of oil, oregano, some cayenne pepper, onion and garlic cubes. Dab meat dry and cut into 3-4 cm cubes.
Covered in the marinade and leave to stand for at least 4 hours, preferably overnight.
Clean and wash the spring onions. Chop 3 spring onions and the remaining garlic. Sauté in 2 tbsp. hot oil. Add tomatoes, bring to the boil and simmer for 4-5 minutes. Season to taste with salt and cayenne pepper.
Let it cool down.
Wash and chop the herbs. Stir half the herbs into the tomato sauce. Put the rest of the herbs in a bowl. Clean, wash and cut the peppers into rings. Serve with the rest of the spring onions.
Halve the remaining onions. Wash the tomatoes and dab dry. Let the meat drip off a little. Put everything alternately on 8 skewers. Grill on the hot grill or in a greased grill pan for about 10 minutes all around.
Season with salt. Arrange skewers with sauce, chopped herbs, paprika and spring onions. Flatbread tastes good with it. Drink: Vodka, e.g. Parliament Vodka.