Grilled Lamb Shish Kebab (Shashlik) - Whole30, Paleo

For the Onion Garnish:
2 In a small bowl, combine the onion, vinegar and parsley. Toss to coat and refrigerate up to 4 hours in advance.
For the Lamb Shish Kebab:
5 In a bowl, combine all of the ingredients and toss to coat. Cover and refrigerate 4 hours to overnight.
6 Preheat Traeger grill to 475F.
7 Skewer the lamb pieces and discard the onions, they will burn on the grill. Transfer the kebabs to the grill and cook until grill marks form, around 7 minutes. Flip and cook the other side until grill marks form and the thickest part of the meat registers 140F internal for a medium center, around 4 more minutes. If using a gas or charcoal grill, cook the kebabs over direct, medium-high heat.
8 Transfer the kebabs to a serving platter and top with the onion garnish.