Finely chop the onions in a food processor.

Pulse in the chillies, garlic, parsley, mint, allspice, cinnamon and egg, and process to make a smooth mixture.

Season very well with salt and pepper.

Add the lamb and pulse to make a smooth mix.

Pulse in the pistachio nuts.

Mould the mixture evenly onto the ends of metal skewers.

Grill under a high heat for 10 minutes, turning regularly until brown and cooked.

Alternatively, barbecue on a lightly greased hot barbecue plate, turning regularly.

Serve the lamb over slices of tomatoes, a few olives and drizzled with olive oil.

Accompany with Hummus Sauce and Tomato Salsa if wished.