2 1/2 lbs finely ground lamb 1 bunch of parsley, washed and coarsely chopped 1 large red onion, coarsely chopped 1/4 teaspoon cinnamon 1/4 teaspoon cloves 1/4 teaspoon nutmeg Salt and freshly ground pepper to taste Bamboo Skewers, soaked in water for at least 30 minutes prior to using
1. Pulse onion and parsley and onion in a food processor until finely chopped. Transfer to a large bowl and add the ground lamb, cinnamon, cloves, nutmeg, salt, and pepper and mix with your hands until thoroughly combined.
2. Form lamb mixture into 1 1/2" meat balls. Thread one meatball on a skewer, then form meat into a log shape around the skewer. Repeat until all lamb is used.
3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate. Clean and oil your grilling grate.
4. Grill skewers over high heat until browned on all sides and cooked through, about 2 minutes per side. Remove from the grill and serve.