At least 2 hours before cooking or up to 24 hours ahead of time, marinade the diced Lamb. 

In a large bowl or gallon sized ziploc baggie, mix together all of the ingredients for the Marinade and add in the lamb, covering all of the meat well. Cover the bowl with plastic wrap or seal the baggie and place in the refrigerator 2 - 24 hours to soak in the flavors. 

In a large saucepan, add the cleaned new Potatoes, cover with cold water and bring to a boil over medium high heat. Once boiling, reduce to medium heat and cook for about 10 - 12 minutes. You want the potatoes to be just tender, not over cooked or they will fall apart. Drain water and allow to steam themselves dry. Set aside.

Heat your grill to about 350°F.

Prepare the skewers, alternating with Potatoes, Onions and marinated Lamb. I like to start with the Potatoes then Onions and Lamb, ending with Potatoes.

Once the grill is nice hot, cook the Kabobs for about 5 minutes then turn and cook another 5 minutes. 

Just before you take them off the grill, glaze them with the Honey and let the heat just start to caramelize them for about a minute or two. Once the Kabobs are to your desired doneness, remove and serve them up straight away.

You can leave your Honey Lamb Kabobs on the skewers and serve, or remove from the skewers and serve in a large dish, along with Flatbread, Arugula, fresh Oregano leaves and Hummus if desired.