Beef and pork bacon shashlik

Cut the meat into thin 5mm steaks and beat with a meat hammer. Arrange a large, thin square and sprinkle with pepper, a little salt. Arrange the side strips evenly. Carefully twist into a sturdy roll. Cut 3-4 cm. thick slices. Slide on the spit so that it does not unwind.
Prepare the Kamado BONO grill for direct cooking, light the charcoal with a tanner and wait until the temperature rises to 180-200 degrees. Close the upper and lower air dampers to keep the temperature even.
Bake for 20-30 minutes. in direct heat, inverting on all four sides every 3-5 min. Serve in lavash with pickled onions and onion leaves.
Delicious

INGREDIENTS

1 kg. beef loins
2 packs of cold smoked or salted pork bacon strips
Salts
Pepper
Pickled onions
Onion leaves
Lavash