Preparing : Remove any bits of skin and bone from the meat. Cut into serving-size pcs. Pound with a meat tenderizer or the edge of a heavy saucepan until 1/8 cm thick. Trim. Prepare a marinade of onion juice, olive oil, salt and pepper, and soak meat in the marinade 12-24 hours. Soak lamb fat in hot water. Remove pcs of meat from the marinade. Spread over each pc of meat the lamb fat and ground lamb mixed with egg. Thread pcs of meat on a long skewer, starting with larger pcs. Trim the chunk of meat on the skewer and add trimmings to the end of the skewer. The chunk of meat is broiled in the Doner Kebabi broiler, made specially for the purpose.
Good Apetite.