Line a baking tray with parchment paper and coat with oil.
Using a food processor with an S blade fitted, place the minced/ground lamb into the container and add all of the herbs, spices and onion.
Proceed to pulverise the entire contents until the meat breaks down and comes together as one.
Grab a handful of the mixture and begin to mold into a sausage shape (or balls) onto the skewer. Make sure to evenly distribute the meat. Refrigerate until ready to cook.
Repeat this step with the other skewers (should make approx 10-12).
Carefully lay the skewers on the tray with parchment paper and coat the top of each skewer with oil.
Grill the kofta until brown, turning over to make sure each side is cooked thorough.
Serve with your choice of side and dipping sauce.
Notes and tips
I used lean minced lamb with 10%. The leaner the meat, the less fat it contains but it's also more expensive. I would advise you to buy within your budget, it doesn't have to be super lean. Any good quality ground lamb will work just fine.
Ground lamb is simply known as minced in the UK.
I personally find that pulverising the meat so it is completely congealed works best. To achieve this you will need to do this using a food processor along with the rest of the ingredients.
My skewers are VERY long (35cm). You can use shorter skewers if you wish. They also don't need to be mental, wooden ones work just fine.
Be sure to soak them in water before you thread the meat onto them.
Shape the kebabs using your hands, one hand holding the skewer and the other applying the kofta in a sausage shape. You can also roll them into lamb kofta balls and thread them onto the skewer.