Giant Grilled Shish Kebab

1.5 kg boneless chicken (breasts or thighs)
1.5 kg pork neck
1 kg beef (short loin, top sirloin, chuck, or bottom sirloin)
1 kg bacon (smoked or raw)5 large onions
1/2 cup rapeseed oil
1 tablespoon salt (+ extra for onions)
1 teaspoon black pepper
1 tablespoon sweet paprika
A few sprigs of fresh rosemary and thyme

Prepare the meat and onions:
Peel onions, cut into thick slices, and sprinkle with salt.
Cut all meats into 1–1.5 cm thick slices. Rub with rapeseed oil.
Mix the spices and season each type of meat thoroughly. Work in batches if needed (beef first, then bacon, pork, etc.).

Marinate:
Layer the seasoned meat in a glass baking dish.
Add salted onion slices and sprigs of thyme and rosemary between layers.
Cover and refrigerate overnight to enhance flavor.

Skewer the kebab:
Thread meat onto the spit rod, alternating types.
Insert thick onion slices between every 2–3 pieces of meat. Secure with skewers.

Set up the grill:
Pull out the top grill shelf and grate.
Place a steel roasting pan on the middle Flav-R-Wave bars. Add onion slices, herbs, and 1 cup of water, beer, or apple juice.
Preheat side burners to medium and grill to 200°C. Turn off lower burners.

Cook the shish kebab:
Install the spit on the grill and start the rotisserie motor.
Turn on the rear rotisserie burner to maximum. If the kebab is larger than the rear burner, use the bottom-side burner at minimum for even cooking.
Cook approximately 3 hours for 5 kg of meat. Use an instant-read thermometer to ensure meat is fully cooked.

Serve:
Remove the kebab from the spit and serve whole, or carve pieces as you go.
If serving gradually, reduce rear burner to minimum and occasionally brush with pan juices for extra flavour.