Step 1: In a large bowl, combine the ground lamb, ground beef, finely minced onion, crushed garlic, chopped fresh parsley, chopped fresh mint, ground cumin, ground coriander, salt, and black pepper. Use your hands to gently mix until just combined. Be careful not to overmix, as this can make the koftas tough.
Step 2: Form the meat mixture into small, elongated oval shapes, about 2 inches long and 1 inch wide. This size works best for wrapping with zucchini ribbons. Place them on a plate.
Step 3: Prepare your zucchini. Wash the zucchini thoroughly. Using a mandoline slicer or a vegetable peeler, create long, thin ribbons from each zucchini. Aim for ribbons that are about 1/16 to 1/8 inch thick. Blot them gently with paper towels to remove excess moisture.
Step 4: Wrap each kofta with a zucchini ribbon. Take one ribbon and gently wrap it around the middle of a kofta, spiraling slightly to cover most of the meat. You might need one or two ribbons per kofta depending on their length and your kofta size. Secure the end of the ribbon by tucking it underneath or using a small toothpick if necessary (remove before serving!).
Step 5: Heat a tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once hot, carefully place the Zucchini-Wrapped Lamb & Beef Koftas in the pan, ensuring not to overcrowd. You may need to work in batches.
Step 6: Sear the koftas for 2-3 minutes per side, until golden brown and slightly caramelized. This step adds wonderful flavor and helps the zucchini stay in place. Continue turning until all sides are nicely browned.
Step 7: Preheat your oven to 375°F (190°C). Transfer the seared Zucchini-Wrapped Lamb & Beef Koftas to a baking dish. Bake for 10-15 minutes, or until the internal temperature of the meat reaches 160°F (71°C) and the zucchini is tender.
Step 8: Remove from the oven and let rest for a few minutes before serving. Garnish with extra fresh mint or parsley if desired. Serve immediately!