Place 8 bamboo skewers in water and let them soak for at least 30 minutes to prevent burning on the grill.

In a large bowl, combine the ground lamb, grated onion, minced garlic, chopped parsley, allspice, nutmeg, ground cumin, salt, and black pepper. Mix gently with your hands until just combined; do not overmix to keep the kabobs tender.

Divide the meat mixture into 8 equal portions and shape each portion around a soaked skewer into a long oval shape.

Preheat your grill to medium-high and lightly oil the grates. Grill the kabobs for about 3-4 minutes per side until they reach an internal temperature of 160°F.

Remove and let rest for a few minutes before garnishing with parsley. Serve warm with pita bread and your preferred fixings or alongside Middle Eastern sides.