Fillet kabab - Kabab and barg

Ingredients for people 4

• 480 g of fillet or loin of lamb or beef
• 1 cup of extra virgin olive oil
• 2 large onions
• 1 yogurt jar
• Salt
• Pepper
• 2 teaspoon of powdered saffron pistils dissolved in a little water
• 8 ripe tomatoes from sauce with firm pulp.

Preparation

Cut the meat, after removing all the fat, into pieces 5-6 long and 1 cm high and let them rest for at least one night, preferably at least 12 hours, in a hermetically sealed bowl covered with a marinade that you have prepared by cutting the onions. very fine (or better still reducing them into a homogeneous puree with a mixer) and combining them with oil, salt and pepper, saffron dissolved in very little hot water and yogurt. Keep the meat in the marinade turning it about every 6 hours. When cooking, put the pieces of meat on large skewers and beat them several times with the blade of a knife. While cooking on the grill, brush the meat with a sauce made from melted butter, salt, pepper and lemon juice, which you will keep constantly warm near the fire. Put the whole tomatoes on a separate skewer, which you will cook turning them often until they are wilted and well toasted on the outside.