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1
You will need four 12-inch metal skewers or two double-pronged skewers.
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2
Cut the lamb into roughly 2 1/2-inch pieces and place in a non-reactive bowl.
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3
Add the oil, crushed garlic and salt, bay leaves, cinnamon and allspice and toss evenly to coat.
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4
Strip the zest from the orange using a vegetable peeler, cutting away any white pith.
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5
Add to the lamb, along with the chilies.
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6
Cut the orange in half and squeeze the juice over the lamb, and toss everything together.
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7
Cover and refrigerate overnight.
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8
Remove the lamb from the fridge, season with salt and pepper, and mix well.
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9
Cut the orange peel and chiles into pieces.
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10
Thread a piece of lamb onto two skewers, leaving a 3/4-inch distance between each skewer (two skewers will stop the meat from spinning), and follow with a piece of orange peel and a piece of chile.
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11
Repeat until all the lamb has been threaded onto the skewers.
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12
Let the lamb come up to room temperature before cooking.
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13
Preheat a grill pan or outdoor grill to low heat and cook the lamb, turning occasionally, for about 30 minutes or until cooked to your liking.
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14
(You could, of course, sear the lamb on a grill pan or outdoor grill and finish in a preheated oven at 350F for 1520 minutes.)
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15
Set aside, drizzled with honey and covered with foil, to rest for 15 minutes before serving.
