your lamb or beef by cutting it into long, flat pieces.
marinade of grated onions, oil, lemon juice, garlic, steeped saffron, salt & pepper and cover your meat in it. Marinate the meat overnight in the refrigerator.
Push marinated meat onto flat, metal skewers trying to keep the width as even and centered as possible.
Tenderize meat with the back of your knife by laying skewered meat flat and hammering the back of the knife perpendicular to the skewer.
the meat suspended in an open, preferably charcoal grill for around 5-7 minutes each side, until the internal temperature reaches 145F. Let it rest for 3 minutes.