Cut lamb into 1 ½-inch cubes. You should end up with about 20 cubes. In a large sealable plastic bag, combine garlic, basil, coriander seeds, red pepper flakes, apple cider, pomegranate molasses, and lamb. Cover with plastic wrap and refrigerate 4 hours up to 24 hours. After removing from bag add rest of ingredients besides the onion back in bag toss around for 2 mins.

Soak wooden skewers in water for 10 minutes. Remove lamb from marinade. Set aside marinade. When ready to grill, cut the red onion into 8 pieces. Separate each of those pieces into 3-4 sections. Alternate onion pieces and lamb on each skewer. Sprinkle kabobs with salt and pepper. Grill for about 8-10 minutes for medium-rare, turning twice. Brush reserved marinade on kabobs while cooking. Zests lime & squeeze of lime juice