Peel the onion and cut into half rings. Sprinkle with salt, mash to release the juice.
Cut the meat into portions, mix with onions, pour ayran and marinate overnight (preferably overnight) in the refrigerator.
Let the coals burn until they turn to ash. Remove the meat from the marinade and season with a mixture of peppers. Fry the meat until golden brown to the desired degree of roasting.