Cover the meat with the onions and put it in the refrigerator to marinate for a few hours.
Then remove meat, brushing away the onions and rub with salt, pepper, saffron dissolved in a little water and beaten egg yolks.
Wet skewers lightly and press the meat tightly so that it sticks to the skewers in long shapes.
Broil over flaming charcoal, turning skewers round and round till the kebabs are browned on all sides.
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