Instructions

Combine the parsley, cilantro, mint, garlic, lemon zest, lemon juice, smoked paprika, cumin, red chile flakes, coriander and salt in a food processor or blender.
Using on/off turns, blend the mixture until it is semi smooth. Scrape down the bowl or jar after pulsing once or twice to make sure all the ingredients are blended.
Taste the sauce and adjust the seasoning. The flavor will be sharp but will mellow and smooth out as the sauce sits.
Reserve 1/2 cup of the sauce.
Place the lamb in a bowl and drizzle with the remaining sauce, tossing to coat.
refrigerate for 2 hours or overnight if possible.
Soak 8 – 10 wooden skewers in water for 30 minutes.
Thread the meat onto the skewers and set aside.
Either build a charcoal fire or preheat a gas grill to medium-high heat. When the fire/grill is ready, add the lamb and grill, turning after 2 – 3 minutes.
Continue grilling for another 3 – 5 minutes until the lamb reaches an internal temperature of 145 degrees – the lamb should be nice and pink inside!
Take care not to overcook the lamb!
Remove the skewers and serve, passing the remaining sauce.