To make the mint sauce, blend juice of two limes, vinegar, ¼ cup cilantro, 3 T green onions, mint, maple syrup and pinch of salt together in a food processor or blender. Set aside.
Soak wooden skewers for at least 10 minutes. Mix together ground lamb with remaining spices and herbs, and shape into 6 meatballs. Let sit for 20 minutes to an hour in the fridge, and when it’s time to grill them, 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.
Serve with mint sauce and freshly chopped cilantro as a garnish.