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1
Cut each 1/4-inch thick slice of meat into portions about 2 to 2 1/2 by 4 to 5 inches.
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2
Transfer the slices to sheets of plastic wrap, cover with plastic wrap, and, using the smooth side of a meat mallet, pound the sliced top portions until slices are very thin - ideally about 1/8-inch thick, being careful not to tear the meat.
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3
You should have approximately 16 (3 by 6 to 7-inch) rectangular portions of meat.
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4
In a small skillet heat 2 tablespoons of the olive oil on a medium-high heat and saute the onion until tender and translucent.
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5
Transfer to a small mixing bowl and add the bread crumbs, cheese, raisins, pine nuts, parsley, and lemon zest.
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6
Season with salt and pepper, to taste.
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7
Set aside for filling.
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8
Preheat a grill, grill pan, or broiler to high heat.
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9
Lay the beef slices on a clean flat work surface and drizzle with 4 tablespoons of the remaining olive oil, turning to coat evenly.
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10
Season with salt and pepper.
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11
Divide the bread crumb mixture evenly among the beef slices, about 2 tablespoons each, placing the filling on 1of the short ends.
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12
Using your fingers, roll the slices lengthwise up and over the filling until the meat is completely rolled up.
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13
Using butcher's twine, tie both ends of each roll firmly to secure.
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14
Thread the meat rolls onto 2 skewers, 1 at either end of the roll, and thread bay leaves and onions onto each skewer, then top with a second beef roll and 2 more onions, until you have used all of the ingredients, like a kabob.
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15
Lightly brush each skewer with some of the remaining olive oil.
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16
You should have 8 double-skewered kabobs, each with 2 beef rolls, 4 onions, and 2 bay leaves.
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17
Grill the skewers, turning occasionally, until meat is charred on the outside but still medium-pink on the inside, about 4 to 5 minutes per side.
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18
Set skewers aside to rest for 5 to 10 minutes before serving.
