Mediterranean Meatballs/Kebabs

Because we have a new Mediterranean/Levantine/Middle Eastern supermarket 5 minutes from our house with fresh meat, herbs and real yogurt, and because this is just too good not to share:

1.5-2 lbs. of ground lamb, goat or beef (it's good from all three, or a mix or them)
1 large (and I mean LARGE) yellow onion, finely chopped
4 garlic cloves, finely chopped

The following herbs, finely chopped:
2 tbsp. fresh parsley
2 tpsp. fresh cilantro
2 tbsp. fresh mint

1/2 tsp. hot paprika
1 stp. sweet paprika
1 tsp. Aleppo pepper or crushed red chilies
1/4 tsp. ground cinnamon
1 tsp. ground cumin
1/2 tsp. ground ginger
1 tsp. sea salt
1 tsp. freshly ground black pepper

Method:

Mix all ingredients in large mixing bowl with your hands. Mix long, until it is uniform and, for the lack of a better word, mushy. Imagine you are kneading dough, or just playing in the moist sea sand. It will take some time to achieve consistency. You COULD do it in the food processor as most cookbooks recommend, but then you'd miss out on the experience. Besides, most cooks preparing this through the centuries did not have a Cuisinart either.
Once you got the mushiness down to an art form, cover the bowl with clingwrap, and place in refrigerator for at least an hour, for longer if you can: overnight produces excellent results.

Now you can proceed two ways: if you have an outdoor grill, and a suitable male who knows how to use it AND HE'S WILLING, supply him with enough beer/beverage of choice, and set him to prepare the fire for you. While that happens, form little finger-sized kebobs from the mix and brush with olive oil; then form neat rows on a large plate and wait until the suitable male announces that the fire is ready. At that point, hand him the plate and tell him you want them well done. Add beer if necessary. While he is busy grilling, prepare condiments bowls as will be listed below.

If you don't have the grilling option (no male around, it's winter, there is a fire ban etc.), then do what I did this week: Pour 2 tbsp olive oil into heavy skillet, heat over medium high heat until hot. Form either finger-size kebobs or little meatballs (about 1-1.5 inches diameter) and fry in oil for about 5 minutes each side, turning & checking after the first 5 minutes.

Condiments:
warm flatbread (lavash, pita or pide)
torn up lettuce
cherry tomatoes, halved; or sliced tomatoes
cubed real feta cheese
cracked spicy olives
yogurt sauce: Mix 4 tbsp of real yogurt with 2-3 crushed garlic cloves; add some black pepper and Aleppo pepper if desired.