In the kitchen:

• Mix all the seasonings in a mixing bowl and set aside to marinate the lamb.
• Cut lamb shoulder meat into medium dice, roughly 5 cm x 5 cm cubes.
• Marinate the lamb cubes with the seasoning made earlier. For best result marinate at least 3 hours in advance.
• Using the Weber Kabab Set, Skewer the meat onto the Metal skewers.

At the barbecue:

• Preheat the Weber Grill to 200 Degrees Celsius and prepare for Direct Heat. If using a charcoal barbecue, you will need ¾ Weber Rapid-fire Chimney Starter of lit briquettes.
• Place the Skewers Directly onto the cooking grates over Direct Heat.
• Cook for 2 minutes on each side, until caramelized.
• Check that the internal temperature has reached 70 degrees Celsius with the Weber Instant Read Thermometer.
• Repeat process until all meat has been cooked.
• Serve with Chili sauce or Sambal.