Beef Kebab in Pomegranate Marinade

Cut the beef (2000 g) into cubes and the onion (300 g) into half-rings.

Mix the narsarab sauce (60 g), olive oil (30 g), table salt (15 g), and black pepper (1 g), then add the onion and beef.

Cover the meat, chill it in the refrigerator, and let it stand for 4–10 hours so it marinates; the minimum resting time is 4 hours.

Thread the meat onto skewers and fry the kebab over hot coals for 18–22 minutes, turning it until browned and fully cooked.