press these chopped items lightly with paper towel to remove excess liquid them before adding to the mix, you don't want to add too much moisture to the kabobs so they stay together!
Combine everything in medium bowl and cover in plastic wrap, refrigerate 2-3 hours.
Form long patties that are equal in thickness. Oil the grill surface so the lamb does not stick. Grill over medium heat about 4-5 minutes each side, flipping once with a spatula or plastic tongs (don't pull them by the stick!).