Place the lamb in a large bowl along with 2 tsps of cumin, 2 tsps of dried coriander, 2 finely chopped cloves of garlic and some salt and pepper. Mix together well and then shape on to the metal skewers - wooden skewers, soaked first, are also good. The best way to shape on is to create a ball first, slide on to the skewer and then thin down to a longer shape. Once the koftas are made, place in the fridge for at least 40 minutes to firm up a little.
While the koftas are in the fridge, make the salad. Mix the chick peas, finely chopped mint, finely chopped red onion and cubes of feta together gently and then add some seasoning, the lemon juice and the olive oil.
To make the chilli pitas - finely chop the green chillies (leave those seeds in!) and sprinkle over the pitas with a twist of black pepper and a drizzle of olive oil. These can go under the grill for 4 minutes to brown up while the koftas are cooking.
The koftas are best cooked on a hot oiled grill pan for four minutes each side. Once they are cooked, set to one side for 2 minutes to let the meat relax. If you don't have a grill pan, cook for 5 minutes on each side under a medium grill.