Mix ground lamb, grated onion, fresh cilantro, parsley, minced garlic, and all of the spices and herbs in a bowl. Mix well. Crumble in the crumbs from the soaked slice of bread and blend mixture very well.
Divide mixture into about 7 or 8 evenly-sized balls. Using your hands, place the meatballs onto the end of the skewer and shape them into long ovals working your way down along the skewer, until they are about 3-4 inches long and approximately 1 to 1 1/2 inches in diameter.
Place the skewers in a covered container and put them in the refrigerator for 2 hours or longer, to allow the flavors to meld. You can even do this overnight.
When ready to cook and serve, preheat a cast iron pan on the barbecue over high heat for about 10 minutes.
Add a tablespoon of olive oil and cook the lamb koftas for 30 seconds per side. This process gets the outside edges of the kofta nice and crispy.
Remove the skewers from the pan and place them directly on the grill for about 1 minute per side, rotating to all four sides.
Serve piping hot with lemon wedges, cilantro leaves, dill tzatziki, jalapeno-cilantro hummus, and warm fresh pita bread.