500 g (1 lb) lamb shoulder, cut into bite-sized chunks
bunch of flat leaf parsley, trimmed
lemon wedges, to serve
Grate the onions into a large bowl, sprinkle with the salt and leave to stand for 5 minutes. Tightly squeeze the onion into a non-metallic bowl to extract the juice, then discard the grated onion.
Stir the ras el hanout into the onion juice with the oil and lemon juice. Toss in the lamb and coat well, then leave to marinate for 15 minutes.
Thread the marinated lamb on to 4 metal skewers and cook over a barbecue or under a preheated grill for 3–4 minutes on each side until cooked through. Arrange the cooked kebabs on a flat serving dish, garnish with the parsley and serve with lemon wedges to squeeze over.