Makes 1-1/2 cups, enough for 5 pounds of lamb.
This cocoa spice rub works especially well with lamb. Although the smell of this rub is quite chocolaty, the flavor on the grilled meat is very subtle. We used the rub on cubed lamb shoulder and leg for easy-to-prepare kabobs, but a whole butter flied leg of lamb can be used.
Combine all ingredients in the bowl of a food processor, spice grinder, or mortar and pestle. Grind until the pepper flakes are crushed into a fine powder. Store leftovers in a tightly covered jar for up to one month.
Generously coat the lamb cubes with the dry rub. Using metal skewers, alter the lamb cubes with pieces of red onion. Let the lamb marinate for up to 12 hours or overnight in the refrigerator.
Light the grill. Remove the lamb from the refrigerator and bring to room temperature before grilling. Grill over direct coals, turning once after 5 minutes. If grill has a lid, cover the meat while it is grilling. Using an instant read thermometer, check the internal temperature of the lamb cubes and remove when the temperature reaches 125 degrees F for medium-rare meat.