Soak wooden skewers in cold water for at least 30 minutes to prevent charring, or prepare metal skewers.

Finely mince the yellow onion and garlic so they distribute evenly in the meat.

Chop the parsley and mint leaves finely into lentil-sized pieces.

In a small bowl, mix ground cumin, ground coriander, salt, black pepper, and cayenne pepper for even spice distribution.

In a large bowl, combine ground lamb, minced onion, garlic, chopped herbs, spice mixture, and olive oil; mix gently by hand for 1 to 2 minutes until just combined.

Divide the mixture into 12 to 16 portions, wet your hands, and form each portion into a 1/2-inch-thick cylinder around each skewer.

Preheat grill to medium-high heat (about 400°F) for at least 10 minutes, or preheat broiler for 5 minutes with rack 4 to 5 inches from heat.

Oil the grill grates by rubbing with olive oil on a folded paper towel using tongs.

Grill or broil the skewers for 12 to 15 minutes, turning every 3 to 4 minutes, until the internal temperature reaches 160°F and the exterior is charred.

Let the cooked kofta rest on a clean plate for 2 to 3 minutes before serving to redistribute the juices.