Spiced Lamb Skewers With Lemony Onions

Preparation

1. Step 1

   Season lamb with salt and pepper. Add cumin and turmeric and toss to coat. (This can be done up to 24 hours ahead, if you like.)

2. Step 2

   If you’re using a charcoal grill, build the fire so it’s screaming hot. This lamb is to be cooked hot and fast so it can stay nicely medium-rare, so the hotter the better. If you’re using a gas grill, set it on high. Bring a clean platter, cutting board or baking dish out to the grill for the skewers to rest in after cooking.

3. Step 3

   Combine onion, sumac (if using) and 3 tablespoons lemon juice; season with salt and pepper and toss to combine. Set aside.

4. Step 4

   Combine yogurt and remaining 2 tablespoons lemon juice; season with salt and pepper. Set aside.

5. Step 5

   Skewer the lamb onto wooden or metal skewers, 2 to 4 pieces per skewer.

6. Step 6

   Once the grill is hot, cook the skewers on all sides until deeply browned and lightly charred all over, 2 to 3 minutes per side (less time for smaller pieces), moving the skewers around as needed to prevent excessive flare-ups. (If you’ve trimmed most of the fat away from the lamb, the flare-ups shouldn’t be too bad.)

7. Step 7

   Transfer the skewers to the platter, cutting board or baking dish to rest for a few minutes and drizzle with olive oil. Serve with the dressed onions, lemony yogurt, cilantro, olives, lavash and any pickled vegetables or peppers you like.