Prepare an empty juice box in advance, 1 liter.
Prepare food, wash vegetables. Cut the fillet into strips, no wider than 1 cm..
Cut the peppers on one side, cut off the tail and cover, expand, cut along the perimeter of the box. Cut the eggplant into slices the width of the juice box.
Put the Turkey, pepper, eggplant in the bag, repeat the layers.
Season each layer with salt and spices.
Tamp the lid lightly.
Pack in plastic wrap and put in the freezer for 2-3 hours.
In the package, pierce the workpiece with 2 - 3 skewers or wooden skewers, release from the package.
P.S.: I used double skewers, which later turned out to be not very convenient, it is better to PIERCE 3 SKEWERS and cut into three parts.
Cut into two parts and allow to thaw slightly. If there were peppers of different colors, it would be even more beautiful.
Wash the tomato, grate it, mix it with vegetable oil and molasses (1 tsp. cane sugar or honey).
Fry on gray coals, smearing with a tomato-oil mixture.
Turn over, greasing each time.
Fry for 35-45 minutes, until the Turkey is cooked in the middle of the barbecue.
Serve with vegetables and herbs to Your taste.
The skin of peppers and eggplant is slightly charred, but it is easily removed, and there is a juicy baked pulp under it.