Grilled Lamb Koftas

Combine minced garlic with a pinch of salt, using a traditional mortar and pestle or the blunt edge of a chef's knife on your cutting board to create a smooth paste.

Mix the garlic paste with ground lamb, adding finely chopped onion, fragrant parsley, warm coriander, earthy cumin, aromatic cinnamon, spicy allspice, fiery cayenne pepper, and grated ginger to create a harmonious blend. Combine these ingredients in a mixing bowl until they are thoroughly incorporated.

Form the lamb mixture into 28 uniform balls. For each ball, shape it around the tip of a skewer, flattening it into an oval shape with a length of 2 inches; repeat this process with the remaining skewers. Arrange the kebabs on a baking sheet, cover them, and refrigerate for at least 30 minutes or up to 12 hours.

Heat an outdoor grill to medium heat and lightly brush the grate with oil to prevent sticking.

Cook the skewers on the preheated grill, turning them occasionally, until they are nicely browned and cooked through, taking approximately 5 to 6 minutes. Use an instant-read thermometer to check the internal temperature of a kebab; it should reach at least 145 degrees F (63 degrees C).

Serve the hot kebabs immediately and indulge in their delicious flavors!