Combine all ingredients, except the ground lamb, in a large bowl and mix thoroughly. You want do this before adding the lamb so that you don’t overwork the meat.
Add the ground lamb and gently mix with your hands just until the herbs, spices and raisins are evenly distributed.
Gather 8 kebab sticks. I like my steel, reusable ones (link below) but if you get the bamboo sticks be sure to soak them for at least 30 minutes before using to ensure they don’t burn on the grill.
Divide your meat in half. Then quarter each half and slice once more down the middle until you have 16 equal portions.
Take 2 portions and shape into flat round patties.
Lay your kebab sticks on top and shape the meat around the kebab so it looks like a small sausage. There will be two koftas per kabab. Repeat the process until you’ve used up all of your meat and kebab sticks.
Place your kebabs on a plate and put into the fridge to firm up for at 10-15 minutes while you preheat the grill.
Preheat a well oiled grill over medium high heat for at least 10 minutes or until the grill is hot.
Place your lamb koftas on the grill and cook over medium high heat for 2-3 minutes with the lid closed.
Flip your koftas and then grill for an additional 2-3 minutes with the lid closed.
Promptly remove from the grill onto a foil lined baking sheet and allow to rest for at least 5 minutes before serving.
Serve with Minted Cabbage & Carrot Salad and Tzatziki, cilantro & sliced cucumbers on flatbreads or butter lettuce cups.