In a Juicer add in red onion, so the juice is separated from the grounded pulp. Alternatively, you can blend the onion in a blender
Place a strainer over a large bowl. Drape either cheesecloth or thin dish towel over the bowl. Pour the blended onion into the cheesecloth. The juice will drain and be collected in the bowl below and the onion pulp will be caught in the cheesecloth. Save the juice that will be used for marination
Marinade: In a bowl add in yogurt and whisked it smooth, making sure no lumps are left. Then add in the onion juice, salt, white pepper, garlic, and ginger paste in yogurt and mix it well till everything is combined
In an airtight container add in your meat and the yogurt marinade and mix the lamb meat well so that the marinade is completely covering the meat. Can store it in the fridge for at least 4 hrs up to 24 hrs so the marinade can penetrate the meat adding in the flavor and making the meat tender when cooked
Before starting to cook, thread meat onto skewers. Making sure the skewers are compact and let it rest at room temperature for an hour before cooking
Charcoal BBQ: Assemble all the charcoals in one side of your BBQ grill and Light the charcoal. Once all charcoal is lit and covered with gray ash, and the heat radiating from it cools down a bit and spreads the coals a bit but do not spread all over the surface (We will be cooking it over indirect heat). Set the cooking grate in place, cover the grill. Allow it to preheat for 10 minutes. Oil the grilling grate