How to make
Cut the lamb into bite sized pieces, as if for goulash (about 0.7 oz (20 g) pieces). Cut the onion into chunks for kebabs, chop the garlic and half the parsley and lovage.
Place the meat in a bowl, season with salt, pepper, chopped parsley, garlic, onion and toss with oil.
Stir the meat and let stand for 2 hours in the refrigerator. Place it on skewers, alternating pieces of meat and onions.
Bake them on a hot grill, whose rack is coated with half an onion.
