Combine the ground lamb, cilantro, scallions, garlic, coriander, cumin, pepper, paprika and salt in a large mixing bowl and mix. Refrigerate the ground lamb mixture, covered, for 1 hour.
Grill a little portion of the meat mixture to test for seasoning, adding salt and pepper if necessary
Lightly wet your hand. Mold the lamb mixture onto each skewers. Each tube will be 12 to 14 inches long. Suspend the finished kebabs between 2 foil-wrapped bricks until ready to grill or arrange on a rimmed baking sheet lined with plastic wrap.
When ready to cook, arrange the 2 aluminum-foil-wrapped bricks on the hot grill. Suspend the kebabs between the bricks and grill until sizzling and golden brown, 4 to 6 minutes per side. The meat will be nicely browned and firm to the touch. If you don’t have bricks and you wish to grill directly on the grate, scrub the grate well with a wire brush and generously oil before placing the kebabs on it.
Serve with the pita bread, chutney, sliced onion, and lemon wedges, if desired.
