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1
Using a sharp chef's knife, trim lamb of fat cap, reserving the fat. Cut fat into 3/4-inch-wide, 1/4-inch-thick pieces; set aside. Cut remaining lamb shoulder into 3/4-inch-wide, 1/2-inch-thick pieces; make sure to trim and discard silver skin and tough sinew as you go.
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2
Thread 3 to 4 pieces of lamb onto a skewer, followed by one piece of lamb fat. Continue alternating pieces of meat and lamb fat, ending the skewer with 3 pieces of meat. Make sure meat is bunched tightly together, leaving no parts of the skewer exposed except for a 2-inch handle at the bottom, and the pointy tip at the top.
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3
making sure to adjust distance between bricks to the length of your skewers.
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4
When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly in the channel between the bricks.
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5
Brush lamb on all sides with olive oil, and season lightly with salt and pepper. Place skewers directly over the hot coals, balancing them on top of the bricks, with the handles overhanging the bricks closest to you, and the tips balancing on the farther wall of bricks. Cook, turning frequently, until lamb is lightly charred, and a piece of lamb looks cooked through when removed and cut in half, 6 to 9 minutes; if flare-ups occur, move the skewers around as needed to get them away from the flames. Transfer to serving platter, season to taste with salt, and let rest for 1 to 2 minutes. Serve immediately.
