Place the Onion, Garlic, Mint and Parsley in a food processor and Pulse to chop to a coarse paste. (Scraping down the sides as needed.). Combine all the spices in a small mixing bowl and set aside. Add the Ground American lamb, Panko Breadcrumbs and Spice Mixture into the Food Processor and Pulse until well combined and meat has a smooth consistency. (Scraping down the sides as needed.) 

Once the Meat Mix is made transfer to a medium sized mixing bowl, cover with plastic wrap and refrigerate for 30 minutes to develop the flavors of the spices and set up the meat mix (Its best if it sits overnight). While the Meat is in the refrigerator soak 10 Large Wooden Skewers in Water to help prevent them from catching fire on the grill. 

Once the Meat is Ready, ball up a handful of the meat mix and evenly squeeze it onto the wooden skewer keeping it 1 inch thick across the skewer, then transfer the Raw Lamb Kofta Kebobs to a Plate until ready to Grill. 

Clean, Oil Preheat your grill to Zone Cooking so that one side of the Grill is set to high while the other side is set to low. Once the Grill is up to temp, place the Koftka Kebobs on the Grill and cook for 4 Minutes, then Flip and continue to cook for another 4 Minutes.

After the 8 minutes transfer the Kebobs to the low heat section of the grill and close the lid and continue to cook until the internal temperature reaches 155 degrees. Transfer the cooked Kebobs to a Clean Plate and Drizzle with Extra Virgin Olive Oil, season with Za’atar and Serve with Fresh Pita, Fresh Lemon Wedges, and your favorite Hummus, Tzatziki, Lemon Garlic Yogurt, Whipped Feta or Tahini Sauce.