The spicy lamb kabobs take minutes to prep and minutes to grill. With the avocado cream this is a perfect weeknight meal.
Combine the seasonings, olive oil, lemon zest and lemon juice into a “low side” container. Add the lamb and shake making sure each piece is completely covered in marinade.
Refrigerate for at least an hour, preferably longer or overnight.
Using metal skewers, starting and ending with lamb, thread meat & onion in mixed order.
Turn the grill on high, place kebabs on the grill. Cook covered for 1 to 2 minutes per quarter turn. Cook until 125° for medium rare. That should take about 7 minutes.
Remove kebabs from the grill and let rest for 5 to 10 minutes. Serve with avocado cream sauce.