Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger and pepper in a mixing bowl until well blended.
Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into an oval; repeat with the remaining skewers. Place the kebabs onto a baking tray, cover and refrigerate at least 30 minutes, or up to 12 hours.
Preheat barbecue for medium heat and lightly oil grate.
Cook the skewers on the preheated grate, turning occasionally until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.