Heat oil in a skillet over medium heat. Sauté shallots, garlic, and ginger for 4-5 minutes until translucent. Stir in spices, cooking for another minute. Remove from heat to cool.

In a bowl, combine cooled shallot mixture, ground lamb, parsley, and mint. Season with salt and pepper. Mix gently until combined.

Wet hands, divide mixture into six portions. Shape each into a log around a soaked skewer.

Preheat grill over medium-high heat, add oil. Grill koftas for 6-8 minutes per side until browned and cooked to 160°F.

Transfer grilled koftas to a platter. Serve with basmati rice, salad, and dips like hummus and tzatziki.