Peel and finely dice the garlic. Peel and cut the red onions into wedges. Finely dice the chilli. Juice the lemon. Pick the leaves from oregano. Dice the lamb steaks into 2.5cm pieces.
Combine the lemon juice, oil, chilli, oregano and garlic in a bowl.
Thread the lamb onto skewers with red onion wedges in between each piece of meat. Add to the marinade and turn to coat. Cover and place in a fridge for 4 hours to marinate.
Preheat a grill to medium-high. Season the kebabs with Maldon sea salt. Cook the lamb skewers for 4 to 5 minutes on each side for medium or until cooked to your liking. Transfer to a plate and serve whilst hot.
«Serve with minted cucumber raita as a dipping sauce and warm flat bread.»