Blend lamb, lemon zest, garlic, mint, dill, oregano, salt, pepper in a large bowl.
Separate lamb mixture into 8 equal potions and form kabobs by molding and flattening mixture around the pre-soaked skewers.
Refrigerate minimum of 30 minutes. These can be prepared overnight if desired. Make sure they are well sealed in a container.
Preheat grill to high.
Remove skewers from refrigerator and brush lightly with oil if desired.
Grill kabobs until lightly charred on the outside. Turn only once, approximately 3 minutes each side.
Garnish with pomegranate seeds. Serve with my Cashew Cream Tzatzki (see recipe link below).