In a bowl, knead all the kebab ingredients by hand until everything is mixed evenly. To test the flavour, brown some of the mixture in a saucepan. Taste and add more spices if desired. Cover and refrigerate for at least 1 hour.
Divide the minced lamb into 6 balls of equal size. Form each ball into a flat kebab by rolling it around a skewer. Do this with moistened hands to keep the meat