In a large mixing bowl, combine the ground lamb, chopped onion, garlic, parsley, cilantro, mint, cumin, coriander, cinnamon, allspice (if using), salt, and pepper. Add olive oil and lemon juice, then mix everything together. If the mixture feels too loose, you can add an egg to help bind it.

1. Shape the kofta into oblong, sausage-like shapes around skewers, pressing the mixture firmly to ensure it stays in place while cooking. Repeat with the remaining mixture to form about 4-6 kebabs.
2. Preheat your grill to medium-high heat. Lightly oil the grill grates. Grill the kofta kebabs for 5-7 minutes on each side, or until the internal temperature reaches 160°F (71°C) and they are cooked through with nice grill marks.
3. While the kebabs are grilling, prepare the yogurt sauce by mixing Greek yogurt, tahini (optional), lemon juice, chopped mint, salt, and pepper in a small bowl. Adjust seasoning as needed.
4. Once the koftas are grilled, remove from the grill and let them rest for a couple of minutes. Serve with the yogurt sauce, fresh salad, flatbreads, or over rice or couscous for a heartier meal.