Heat the 2 tsp olive oil in a small skillet. Sauté your shallot until transluscent - 2 minutes, then stir in your garlic for 30 seconds. Toss in your pine nuts and toast until browned - about 2 minutes. Sprinkle on ALL of the spices listed above into the pan and stir for 30 seconds.
Transfer this mixture to a large bowl and add in your ground meat, parsley, breadcrumbs and 1 tbs olive oil. Mix with your hands to combine. Form 8 long meatballs and then push the skewer through as picture above.
You can cook them in a skillet like I did or on your grill or in your oven. For the skillet, add a drizzle of olive oil and get the pan hot. Add the kebabs to the pan and cook for about 3-4 minutes per side on medium. I had four sides to mine. I ended up loosely covering my pan with parchment paper to create an oven effect. Internal temperature should read 145° F. for lamb to be done.