½ yellow onion, peeled and halved
1 medium jalapeno pepper, stem and seeds removed, cut in half lengthwise
2 cloves garlic, peeled
¼ cup olive oil
1 tsp. Kosher salt
½ tsp. black pepper
2 lbs. lamb stew meat, cut into 1 ½-inch cubes
Put the onion, jalapeno, garlic, olive oil, salt and pepper in the bowl of a food processor fitted with a metal blade. Process until smooth. Mix the blended onion with the lamb in a bowl, cover and refrigerate for at least 2 hours or overnight.
Remove the lamb from the refrigerator a half hour before you are ready to grill. Thread the lamb meat on metal or wooden skewers and grill until cooked through but still tender.
Creamy Cilantro Chutney
2 small bunches fresh cilantro, stems removed
1 medium jalapeno pepper (more if you like it really spicy)
2 tbsp. lebni (or Greek yogurt if you can’t find lebni)
¼ cup white vinegar or lemon juice
½ tsp. Kosher salt
Combine all of the ingredients in the bowl of a food processor fitted with a metal blade. Blend until smooth.
Serve kebabs with nan or pita bread that you have warmed on the grill along with chutney.