Meat cut into large cubes (100-150 g). Prepare a marinade of salt, vinegar, sugar, bay leaf, one onion, cut into slices and allspice. Pour the meat and leave to marinate for 24 hours. The remaining onions are cut in half and layered. The pieces of meat strung on skewers, as between the pieces are threaded and peel onions. Skewers bake barbecue, high temperature, turning occasionally and sprinkle with remaining marinade, will not dry out.