Cut the meat into 1 1/2-inch cubes. Dust with salt, pepper, a good pinch of ground cloves and a pinch of Cayenne. Moisten with olive oil, stir to coat all the pieces, allow to macerate in the refrigerator for 30 minutes or longer. Do not peel the apples, cut them into thick slices, sprinkle with lemon juice, cut the tomatoes in the same way and sprinkle them with salt. Make the sauce by combining the thinly chopped onions and the coarsely chopped olives with all the ingredients. Boil for 10 to 15 minutes over a low heat. Fry the meat over a high heat in a dry saucepan, then brown slowly. The pieces of meat must be cooked, to make the kebabs alternate with slices of apples and tomatoes. Broil under the grill or over a barbecue, basting with the rosemary bunch dipped into the sauce until the apples are tender. Serve with the sauce and baked potatoes in their jackets.
