1 lb of ground lamb
2tbsp of ground ginger
2tbsp of ground garlic
1tbsp of salt
2tbsp of ground pepper
1cup of finely chopped coriander leaves and parsley
¼ cup of lemon juice
20 shish kebab sticks soaked in water over night ( to prevent from burning on barbeque)

Method
Mix all of the above ingredients in a bowl , take a palm full of mix and spread along each stick tightly to form a long kebab, wet hands in between each kebab to prevent from sticking.

Freeze the prepaired kebabs for about an hour before barbequing or they can also be put in a oven at 450 degrees for 25 min and on high broil for 5 min.