Gently crumble the ground lamb into a medium bowl and add the mint, parsley, shallots, garlic, and oregano. In a separate bowl, combine the breadcrumbs and yogurt, and let sit until the crumbs have softened. Add the egg, Creole Seasoning, cumin, salt, and pepper and mix well. Add the bread mixture to the lamb and mix gently but thoroughly to combine. Try not to overwork the meat.

Using damp hands or a small portion scoop, shape the meat mixture into 36 meatballs (about 1 ½ to 2 tablespoons each). Cover with plastic wrap and transfer to the refrigerator until chilled and mixture is firm, at least 2 hours and up to overnight.

Preheat a grill to high heat. Brush the grates to make sure they’re very clean and then oil them well.

If using skewers, lightly oil the meatballs with the olive oil, and then place the desired number of meatballs onto each skewer.

Place the meatball skewers onto the grill, close the grill lid, and let cook until the meatballs are nicely marked on the bottom and are easily repositioned on the grill, usually 1 ½ to 2 minutes. Using tongs, reposition the meatballs every 1 ½ to 2 minutes so that they cook evenly. The meatballs are done when an instant read thermometer registers 155 to 160 degrees F, usually 6 to 8 minutes. They should be nicely browned on the exterior but still moist inside.

Transfer meatballs to a platter and serve hot with the Grilled Garlic Flatbreads, shredded lettuce and tomatoes, and the Tzatziki Sauce.