Soak wooden skewers for at least 10 minutes.
To make the rice… cook jasmine rice according to package instructions.
Mix together ground lamb with cinnamon, turmeric, coriander, 2 tablespoons green onion, ½ tsp of sea salt and ¼ cup fresh cilantro. Shape into 8 meatballs. Let sit for 20 minutes to an hour in the fridge.
Preheat the oven to 350 F. Heat a stove top grill to medium high with coconut oil, and shape each meatball into a sausage shape onto each skewer using your hands. Season with more salt if desired, and grill evenly on each side for 5 minutes. Place in the oven on a foil lined sheet pan and bake for an additional 10-15 minutes.
To make the cilantro pesto…blend 1/8 cup olive oil with ½ cup fresh cilantro leaves, 3 green onions (green parts only) and 1 cup of basil with a fresh squeeze of lemon juice, and a pinch of sea salt and pepper to taste.
When served, garnish with fresh cilantro and chopped green onions (green parts only).