Peel onion and dice it finely. Put in a large pan a layer of meat, cover with onion, and add 2 bay leaves, 5 pepper peas, sprinkle salt. Repeat these layers until meat is out.
Top with onion. Pour over a cup of cold water. Cover and put a weight on the top for 4-5 hours.
Thread lamb onto flat metal skewers tightly.
Put skewers over well-heated brazier with charcoals (the distance between meat and coals is about 12-13 cm). The skewers must lie very tightly.
Grill until golden but still juicy.
Sprinkle with wine or water if it is too hot during grilling.
Notes
A real shashlyk must not be marinated in acid liquids.