Lamb kebabs

Method

1. Put the lamb in a bowl. Grate the onion, wrap it up in a piece of muslin and squeeze the onion juices over the lamb. Add the allspice, season with sea salt and freshly ground black pepper and mix everything together with your bare hands. Cover and marinate in the refrigerator for 2–3 hours, or overnight if you have time.
2. Fire up your barbecue and bring it to a medium–high heat. If using wooden skewers, soak them in cold water for 20 minutes so they don’t scorch on the barbecue.
3. Spear each piece of lamb onto your skewers, reserving the juices from the bowl. Cook the kebabs on the barbecue grill bars for 2 minutes, then turn them over and cook on the other side. Remove from the heat and allow the kebabs to rest for a few minutes.
4. While the kebabs are resting, put the flour, reserved juices and stock into a small saucepan and whisk briskly, then add the cumin and cinnamon. Put the pan over a high heat and bring to the boil.
5. Arrange the kebabs on a serving platter, pour the hot juices over and serve immediately, with burghul pilaf.