1 Cut the meat into squares about 1/2 cm thick.
Beat the meat lightly with the back of a knife.
2 Grate the onion, add oil and salt. Marinate the meat in the
onion mixture, preferably the day before use.
3 Spike the meat sideways onto the spits, in such a way that the
pieces of meat lie like leaves close to one another along the spits.
4 Grill the spits on both sides. Serve with rice, saffron and trimmings.
Crush the saffron in a mortar, and dissolve it in two to four spoonfuls of hot water.