Heat olive oil in skillet over medium heat then add cumin, paprika, coriander, salt, and red pepper flakes stirring constantly until fragrant, about 1 minute.

With hands combine ground lamb with onion, garlic, ginger, chopped fresh herbs, and toasted spices.

When ingredients are well blended form into 4 logs, each approximately 1" wide and 8" long.

Thread onto 4 metal skewers (or pre-soaked bamboo skewers) and press the meat onto skewers.

Transfer to a parchment lined baking sheet and refrigerate for 1 hour before grilling.

Heat grill or grill pan to medium high heat.

Brush kebabs lightly with canola oil and grill until nicely browned, turning once. About 5 minutes per side.