Take meat from the loin or hind leg and cut into 35-40 g pieces. Sprinkle with salt and pepper and place in a bowl with rings of raw onion to marinade for minimum 4 hours. I leave the bowl whole night in the refrigerator.
Thread the marinaded lamb pieces onto long thin metal skewers and cook over hot coals.
As soon as they are cooked, serve the lamb pieces with rings of raw onion, chopped herbs and sumac or narsharab and lavash – thin bread. Sumac, an alkaline red powder from barberry bark, has a zesty flavour and is thought to aid digestion of acidic meat, while narsharab is a sauce made from pomegranates.
Barbecued tomatoes, aubergines and peppers or barbecue salad are an excellent accompaniment to lamb kebabs.