Kabob-e-Barg

1 lb. filet sliced then (3"X4"X1/4")
1 large onion, chopped
1 cup yogurt
1/4 cup lemon juice
salt, black pepper

Place the meat in a large glass or china bowl and add the onions, yogurt, lemon juice, and black pepper.  Stir well so that meat is well coated.  Place in the refrigerator and let marinade overnight.

Approximately a 1/2 hour before serving arrange the kabob on skewers and cook over red hot charcoal.  Turn frequently until the meat is brown.  Serve with bread or rice.