A traditional recipe in which lamb is cut into small cubes, rested in an onion marinade, then threaded onto thin skewers and quickly grilled over charcoal. Thanks to the small pieces, the meat cooks quickly and stays tender, making it an essential flavor for picnics and barbecues.
Mix the lamb, cut into small cubes, with grated onion, olive oil, and spices, then let rest in the refrigerator for at least 2 hours.
Thread the marinated meat tightly onto thin skewers.
Grill the skewers over hot coals, turning frequently, until browned on all sides.
Transfer the skewers to a warm serving plate and serve with lavash or rice.
Important: If you don't cut the meat into small, even pieces, some pieces stay raw while others overcook. Caution: Turn the skewers often, otherwise one side can burn.
If you marinate the meat in onion juice for a few hours, it becomes both more tender and more flavorful.
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