Cut the meat into 6-8 cm thick slices.
On one side of the spit, put half an onion with the cut side facing in.
Place the meat slices on the skewer in a U-shape – with the fat cap curved outward.
Finally, place the second half of the onion on the skewer and salt the meat.
Grill indirectly at high temperature or grill directly at medium temperature.
After 10-15 minutes, when the meat has already taken on a nice color on the outside, cut down the first tranches and serve.
Wait until the meat on the skewer has taken on color again and cut down tranches again.
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