Prepare marinade by adding the grated onion, pomegranate juice, olive oil, cilantro, basil, bay leaf, salt and pepper to a large plastic container.

Add beef and coat well, turning the beef every two hours for at least six hours and up to 12 hours.

Using large metal skewers, alternate skewering beef and pieces of onion.

Grill on high heat, turning until each side is browned and crispy.

Serve with grilled vegetables.