Preparation:

1. Fillet cut thin layers, about 10 cm long, 2 cm wide, salt and pepper, sprinkle with half of basil, add 2 tablespoons oil. Marinate 30 minutes.
2. Tomatoes either alone or cut in half, salt, too, sprinkle the remaining basil. 
3. Cheese cut into small thin strips (about 1,5-2 cm in length). 
4. Lay cheese on the fillet and roll up rolls. Try to tighten the rolls so that the cheese was not visible. 
5. Make barbecue on skewers alternately rolls and tomatoes. Fry in vegetable oil on all sides. Fry over low heat, so that the meat had time to prepare. Cheese can barely follow, not scary.