Makes 4 servings:

• 800 g of thin slices of beef (size 5 x 8 cm.) – (2″ x 3″)
• Two large onions
• Bay leaves
• Grated onion
• 350 g of bread crumbs
• 350 g of grated pecorino cheese or semi-(or parmesan)
• 60 g of raisins
• 60 g of pine nuts
• 1 cup of extra virgin olive oil
• Salt & pepper

In a frying pan with a little oil lightly fry the chopped onion, take out of the fire and mix into it the bread crumbs, grated cheese, raisins with (after being softened in warm water) and the pine nuts and season with salt and pepper.

At this point, mix everything with a little olive oil. The compound must be compact so it can be molded to form the rolls.

Prepare the rolls brushing the slices of meat with olive oil and a pinch of salt and then put down in the middle a little compound mix and wrap to form the rolls.

To prepare the kebabs take the skewer sticks, start with a square leaf of onion, a bay leaf and roll and then continue with onion, bay leaf and roll.

Compose a skewer of four rolls and end with bay leaf and onion.

Continue until all ingredients are finished.

If you prefer, you can anoint the skewers with olive oil and then pass them in bread crumbs (it enhances the softness).

Once done put them on a charcoal or gas grill.

Serve hot.