Soak wooden skewers in water for at least 30 minutes before grilling.
Place onion, garlic and mint leaves into food processor and pulse until finely grated. Squeeze all the extra juice out from the onion, garlic and mint leaves with your hands. (Very important step so that your ground lamb stays on the skewers)
Place your ground lamb, ground onion, garlic and mint leaf mixture in a bowl. Add salt and pepper to taste, turmeric, paprika and lemon zest and mix well.
Roll your lamb mixture into large meatball and then take 2 of your pre-soaked skewers and place on the meatball. Make the meatball into a long sausage shape and then flatten out the sausage between 2 fingers so that it is a bit flatter so it cooks evenly. You should end up with 4 – 6 ground lamb skewers.
Place the lamb skewers on a lined baking sheet with parchment paper so that it does not stick. Place the lamb skewers in the freezer for 30 minutes (important step to keep the ground lamb on the skewers)
Preheat grill or stove top grill plate to medium high heat and grease with a little olive oil. Grill for about 3 - 4 minutes on each side or until medium. Do not overcook lamb or it will be dry.
Drizzle the Middle Eastern Ground Lamb Kabobs with a little fresh lemon juice and serve with fresh pita (flat breads, fresh cut cucumbers, tomatoes, onion slices, hummus, fresh mint leaves, lettuce) and enjoy.