Small cubes of lamb are marinated with onion, threaded onto thin skewers, and grilled quickly. Because the pieces are small, they cook in little time and remain tender. These kebabs are a favorite at picnics and cookouts.
Mix the cubed lamb with the grated onion, olive oil, and spices. Cover and refrigerate for at least 2 hours.
Thread the marinated lamb onto thin skewers, packing the pieces closely together.
Grill the skewers over high heat, turning them often until browned on all sides.
Transfer the skewers to a warm serving plate and serve with lavash or rice.
Cut the meat into small, evenly sized cubes; otherwise, some pieces may remain undercooked while others overcook. Turn the skewers often so one side does not burn.
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