Prep your skewers - if you are using bamboo skewers, soak them in water for 15 minutes before . If you are using metal ones, then have them ready on a plate.

In a food processor, add the parsley, onions, garlic, coriander, cumin, paprika, salt, pepper, cinnamon, cayenne pepper, and olive oil. Process on high for 2-3 minutes until the herb mixture is processed finely.

In a large bowl, add the herb mixture and the ground beef, ground lamb, and breadcrumbs. Mix by hand until the mixture is well combined.

Form the meat mixture around the skewers. I used two skewers per kabobs (which I found flips better on the grill). Cook the kabobs well, until the internal temperature reaches 160 degrees Fahrenheit, flipping the kabobs halfway though cooking time. We cooked ours for about 12 minutes on a 450 degree F grill, but yours may vary based on your grill and temperature.

To serve, enjoy the kabobs dipped in a creamy garlic tzatziki sauce, or served with grilled vegetables. Enjoy!