Blend the garlic, onion, parsley, coriander, salt, cumin, cinnamon, allspice, ginger, black pepper and cayenne pepper together. Add the spices to the ground lamb, mix well.Make 27 balls and place 3 on each skewer. Refrigerate for a minimum of 30 minutes up to 12 hours. Heat grill and lightly oil. Grill each kabob for about 3 minutes on each side.Serve with mint yogurt.