In a small skillet on medium to low heat sprinkle the cumin seeds, every 30 seconds or so shake the skillet to move the cumin seeds around. Do this for about 3 minutes until the cumin seeds are toasted.
Put the cumin seeds in a pepper grinder and grind your seeds to add to the ground lamb
In a large mixing bowl, add all the ingredients
Combine with your hands until mixed in (but don't overmix)
Using about 1/4 cup of the meat mixture form a 2 inch oval and place on a rimmed baking sheet sprayed with cooking oil
Continue to form each oval until you have used all your meat
Cover and place in fridge for 1 hour minimum and up to 1 day
Preheat oven to 375 degrees
Thread on skewer (if using wooden skewers, soak in water 30 minutes before)
Place lamb kebabs on a cooling rack over a rimmed sheet
Bake for 10 minutes or until internal temperature reaches 140 degrees
Place under broiler to brown for 1 to 2 minutes (watch to make sure it doesn't burn)
If you prefer you can grill your kebabs; brush grill grates with oil, grill kebabs, turning as needed, cook until the internal temperature reaches 140 degrees for medium
Serve in a pita with yogurt-cucumber dressing, red onions, and mint leaves