Lay the meat flat on your cutting board. Cut the meat into 2-5 inch long pieces - try and get the pieces cut into even widths (ends up about four fingers wide). This will require you to rotate some of the pieces. Do not remove all the fat*.
Butterfly each of the sections by placing your hand flat on top of a section and running a sharp knife horizontally between your hand and the cutting board, splitting each section into two thinner pieces. Repeat with the tenderloin (if you’re also using loin), or repeat with your other tenderloin.
Bloom the saffron by steeping it in 1 tablespoon of hot water. Set it aside to steep for at least 5 minutes.
Assemble your marinade of grated onions, oil, lemon juice, crushed garlic, the steeped saffron, salt and pepper in a large bowl and cover your meat in it.
Marinate the meat overnight in the fridge, covered.
To Grill
Get your grill hot and ready. In the meantime, push your marinated meat onto flat, metal skewers trying to keep the width as even and centered as possible. Make sure to shake off any excess marinade otherwise it will burn when you cook.
Tenderize with the back of your knife by laying the skewered meat flat and hammering the back of the knife perpendicular to the skewer along the lamb.
Grill suspended in an open, preferably charcoal grill for around 5-7 minutes each side, until the internal temperature reaches 145F (medium-rare). Let it rest for 3 minutes.
To Broil
Place your oven rack close enough to the broiler so the top of your broiling pan will be less than 3 inches away from the heat source. Line your broiler pan with foil. In the meantime, push your marinated meat onto flat, metal skewers trying to keep the width as even and centered as possible.
Make sure to shake off any excess marinade otherwise it will burn when you cook.
Tenderize with the back of your knife by laying the skewered meat flat and hammering the back of the knife perpendicular to the skewer along the meat.
Cook for 5-7 minutes each side, until the internal temperature reaches 145F (medium-rare). Let it rest for 3 minutes.
To Serve
Slide the cooked meat off the skewers and serve with basmati rice, lemon or lime wedges, and barbecued tomatoes!
Video
Notes
*Remove all of the hard fat. You can leave the soft fat because it will melt and add flavor to and tenderize the meat.Ask your butcher for boneless loin roast which will include the tenderloin or sirloin from the leg. These cuts are comparable to the tenderloin on a cow.I like to cut my pieces a little thicker than what's traditional for barg. The traditional way is to slice the tenderloin and butterfly it very, very thin. I just like the way the meat cooks when it's a little thicker, but it's completely up to you if you’d like to do the same. The thicker it is, the longer you will need to cook it.Grate the onion using a coarse grater or box grater. Grating the onion helps the flavor and enzymes (the thing that helps tenderize the meat) get all over the meat.