Remove lamb from the bones, or use 1.5kg of diced lamb shoulder (take care NOT to trim off all the fat, as some fat is required to keep the meat moist). For this reason, the traditional recipe alternates cubes of meat with cubes of lamb fat.

Cut the lamb into 2cm pieces, and give meat a light sprinkling of salt and pepper. Mix in the chopped onion and then leave refrigerated for a couple of hours.

30-45 minutes before cooking, beat the eggs and then mix in the rice flour until a lumpy batter is formed. Add a light sprinkle of cumin and chili powder to the batter and pour this over the diced meat. Leave this to sit for about half an hour to allow the flavours of the spices to get absorbed by the meat. During this time, prepare your grill and soak your skewers in water.

Thread 5-6 chunks of meat on each skewer and grill over Heat Beads^® Briquettes until the meat is browned and the fatty bits turn crispy. This should be about 4-5 minutes per side on most grills. Give an extra light dusting of salt, cumin, and chilli on each side of the kebabs while you grill. This should be enough for 20 skewers.