Cut the Veal leg meat into slices as thin as you can. In a bowl, put the all ingredients and mix them well.
Then put the meat slices into the mix and marinate them. Cover the bowl and let it to marinate 24 hours at refregirator.
Next day, stack the meat slices one by one to the vertical rotisserie. I assume; you already have or bought one.
Bring the heat of rotisserie to the low-medium level and start to roast the meat. If your vertical rotisserie has auto-roll function then you don't need to roll it manually. However; if not, you need to roll it slowly with tongs by your self to let the stacked meat layers roast evenly.
After 30 minutes, the stacked meat's outer layer will start to change its color from flesh to medium cooked. Then you can start to cut off the roasted outer layers and serve.
Continue to same process untill the all stack of meat finishes.
Tip: Serve with salad, sliced onions and tomatoes and lavash bread aside.