Start with the marinade. Whisk together 2 tbsp chopped parsley, 1 tbsp chopped garlic, 2 tsp dried oregano, 2 tsp onion powder, 1 tsp ground curry powder, 1 tsp ground cinnamon, 1 tbsp salt, 2 tsp pepper, and 1 C olive oil in a bowl, the. Pour that I to a ziploc bag (for the 2 of us I cut this in half and used 1 lb of meat rather than 2 lbs). I mixed mi e up he night before so I didn’t have to work so hard the next morning.
Now, cut your meat into good sized chunks for skewering a little over 1″ x 1″ is what I did but no precision is necessary. At least an hour before you want to cook, and up 12 hours (possibly longer but this is all I have tried to date), put the meat into the bag, toss with the marinade, seal, and back irk the refrigerator.
Next, when you are ready to start cooking, pull out the meat while you cut the vegetables (so it can come to room temperature). Cut up 1 red onion, 1 green bell pepper, and 1 red bell pepper (if it’s just 2 people, pick a bell pepper). We toss the veggies in olive oil and then put them in a grill basket to be grilled. Then Ty starts the meat on the grill once the veggies are part way done since they take longer. While he is working the grill, I brushed some olive oil on the flatbread, spread some garlic over it, and then sprinkled fresh parsley for a little extra flavor. I baked these at 375 degrees for about 10 minutes, then set the oven to hi broil for a couple minutes, keeping a close eye on them so I could take them out when I wanted to (lightly toasty on top).
Once everything is done, serve up and enjoy!
FYI I left some things out because we do not like them, for example mushrooms, so if you want to mix it up, feel free! In my opinion the marinade makes the whole dinner!