Mix all ingredients except the cinnamon sticks. Create patties like a baseball and stick the cinnamon in the middle. Gently work the meat to cover the stick until a little is poking out the bottom.

Cover with Saran wrap and place in fridge overnight.

Gently spray grill and cook lamb kebob on all four sides over medium heat, about three minutes each side.

Serve on a bed of saffron rice or a light salad. Tehina is a great drizzle over lamb kebobs.