Sounds amazing. Have you done the onions before? I'd be interested to see how they hold up shape-wise...
Yep I have done the onions before. I try and get super fresh onions so they are crisp. Take out most of the middle section leaving 2 full layers of the onion. the fit right around a smallish baseball sized chunk of lamb. Best part is the leftover onion you dice up and add in with the chilis inside the meat!.
Also the bacon help hold everything together. Lastly after about two hours in smoke, I transfer them to a 700 degree grill to crisp the outside.
They are one of my families favorite things I make.