Wash and dry the meat thoroughly.
Mince the meat with a steak mincer on a flat surface until its depth becomes 4mm.
Peel and slice the onions.
Pout the onions in a deep container, mix them with oil, pepper, and ½ cup saffron.
Marinate the meat in the mixture for 8 hours in the fridge.
Sparkle salt on the meat and attach them to the skewers
Press the meat well, until they are completely attached to the skewers, polish them with melted butter and the rest of saffron.
Cook them on a barbecue, for about 20 minutes.
Cut the tomatoes in half and attach them to skewers and cook them on the barbecue too.
Turn the skewers over, time by time to prevent the kebabs from burning.