Step 1Soak the skewers in water for 10 minutes, to prevent burning.
Step 2Thread the lamb and onion wedges, alternately, on skewers. Spray with olive oil and sprinkle with dukkah.
Step 3Heat a chargrill pan or barbecue hotplate over medium-high heat. Cook skewers, turning once, for 5–6 minutes, or until cooked to your liking.
Step 4Meanwhile, whisk lemon juice and olive oil in a large bowl. Add the beetroot, cabbage, apple, chives and parsley; toss slaw to combine. Season with cracked black pepper.
Step 5Serve the lamb skewers with the slaw and sourdough bread.