Cut the lamb into 1 to 1 ½ -inch cubes or pieces and put them in a large bowl. Season with kosher salt and black pepper.

In the bowl of a food processor fitted with a blade, combine the onion, garlic, allspice, cumin, smoked paprika, turmeric, nutmeg, cardamom, parsley, olive oil and lemon juice. Cover and run the processor until everything is finely chopped (you should end up with a thick onion marinade).

Pour the marinade over the lamb and mix well to make sure all the lamb is well coated with the marinade. Cover and refrigerate for up to 2 hours. (If you do not have time, leave the kabobs to marinate at room temperature for about 30 minutes).

Brush the grates of a gas grill (or an indoor griddle) with oil and heat.

Shake excess marinade off and thread the lamb pieces on some long skewers, allowing a little room between pieces (I used 6 wooden skewers that have been soaked in water).

Assemble the lamb kabobs in one single layer over your heated grill or griddle. Grill over high heat, turning each kabob one-quarter turn every couple minutes, until the meat is browned all over, anywhere from 7 to 9 minutes, depending on how well you like your lamb cooked (7 minutes on my grill produced medium-rare kabobs).