Kebabeh Sikhi (Lamb Skewers)

In a food processor, combine the onion, chiles, garlic, and water, and blitz to a fine pulp.
Lay a piece of cheesecloth over the top of a large bowl and strain the mixture through it, pressing to extract as much liquid as possible, and discarding the solids.
Stir in the coriander, salt, freshly ground black pepper, and the oil. Add the lamb and mix well to coat the meat, cover, and marinate in the fridge overnight.
This type of kebab is best grilled on a charcoal barbecue. When you are ready to cook the kebabeh sikhi, start by preheating the coals. The coals should be evenly glowing orange before you begin cooking.
☞ TESTER TIP: If you don’t have a grill, or your weather isn’t cooperating, these lamb skewers can also be cooked under the broiler.
Thread the marinated lamb pieces closely onto metal or pre-soaked wooden skewers, leaving a little space between each piece. Depending on the size of your skewers, you should have between 8 and 16 skewers.
Place them on the grill over the coals and cook, turning occasionally, until the lamb is cooked to your desired doneness, 8 to 10 minutes. Be careful not to let the meat dry out or become too crisp on the outside through overcooking. Test a piece of lamb to ensure it's cooked through but tender.
Serve with naan flatbread, lime wedges, thinly sliced red onion, and fresh herbs for brightness and crunch. Add some chutney on the side for a burst of acidity and heat.