Blend kebab aromatics in a food processor, then pulse in the lamb mince briefly.
Refrigerate the spiced mince for one hour to firm up and develop flavors.
Mix the vegetable coat ingredients in a bowl and season with salt.
Preheat a barbecue or grill to a high heat.
Shape half the mince onto skewers to form 10cm long kebabs using wet hands.
Press half of the chopped vegetables into the skewered kebabs.
Form remaining mince into balls and press into remaining vegetables to create patties.
Blend herbs, garlic, and chillies, then cover with oil to make a chutney base.
Stir in salt, sugar, and lemon juice to the chutney before serving.
Grill skewered kebabs for 8 minutes, turning regularly until cooked through.
Cook patties for 4 minutes on the vegetable side and 3 minutes on the other.
Rest meat for a few minutes and serve with chutney and pomegranate seeds.