Makes 28 kebabs
4 cloves garlic, finely chopped (or you can use a teaspoon of garlic paste)
1 teaspoon sea salt
450g minced lamb
3 tablespoons grated onion
3 tablespoons chopped fresh parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
28 bamboo skewers, soaked in water for 30 minutes
Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your chopping board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger and pepper in a mixing bowl until well blended. Form the mixture into 28 balls.
Form each ball around the tip of a skewer, flattening into a 5cm oval; repeat with the remaining skewers. Place the kebabs onto a baking tray, cover and refrigerate at least 30 minutes or up to 12 hours.
Preheat barbecue for medium heat and lightly oil cooking grate.
Cook the skewers on the preheated barbecue, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium. Serve.