Pat ground lamb dry and transfer to a bowl. 

In a pan, heat 1 tablespoon olive oil, then add the diced onion and cook until translucent. 

Turn off the heat, and add kofta spice mix, herbs, and salt, stir until onions are fully covered in the seasoning. 

Add the onions to the bowl, using both hands, mix the ingredients together, until fully combined. 

Refrigerate mixture for 15 minutes. 

To maintain consistency, use the scooper to portion the mixture onto the sheet pan - repeat until the bowl is empty. 

Retrieve a small bowl of water, use the water to wet your hands during the rolling process of the kebabs. 

On a hot grill, add olive oil and place kebabs one at a time. 

Cook on medium high heat until you achieve dark grill marks on the side that is placed down. 

Gently roll the kebab to continue the process until all sides have achieved your desired color and doneness.

Remove each kabab as it is ready, and place on rack to rest. 

Sprinkle with kofta mix and kosher salt to finish. 

Enjoy with tzatziki, lemon, tabouli, pita bread or lettuce wrap.