Make the peanut pesto: In the bowl of a food processor, combine all ingredients and process until well combined and mostly smooth. If necessary, add water a couple of teaspoons at a time to thin the mixture slightly.

Make the kebabs: In a small, dry skillet over medium-low heat, toast chickpea flour until fragrant, about 1 minute. Remove from heat and set aside until cool enough to handle.

Transfer toasted chickpea flour to a large bowl and add lamb, onion, cilantro, ginger, garlic, salt, pepper, garam masala, cayenne, nutmeg and turmeric. Knead with your hands until everything is mixed very well.

Heat the neutral oil in a small skillet over medium heat. When oil is shimmering, break off a small piece of meat mixture and cook it until it is cooked through. Remove from heat and let cool slightly before tasting to check for seasoning.

If using wooden skewers, soak them in water for 15-20 minutes before proceeding. Heat a grill to medium or set a skillet on the stove over medium-high heat.

With lightly greased hands, form meat mixture into portions about the size of a golf ball. Thread a skewer through each ball and use your hands to form meat into a sausage shape 5-6 inches long.

Grill or pan-sear the kebabs for 2-3 minutes on each side. If the outside of the kebab is burning before the meat is cooked through, lower the temperature.

While the kebabs are cooking, brush hot dog buns with olive oil and toast quickly on the grill or in another pan.

Slide kebabs off skewers and place in hot dog buns. Top with peanut pesto, onions and cilantro.