Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash the garlic and smear mixture to a course paste. Mix the paste and the remaining 1 Tbsp of salt with the meat, onion, parsley, and spices.
Divide the meat mixture into 28 rough balls. Cover and refridgerate for at least 30 minutes to 12 hours.
Heat a grill pan over medium heat or preparea grill. Brush the pan lightly with EVOO. Working in batches grill the kebabs, turing occasionally, until brown all over and just cooked through. About 6 minutes.
Transfer to a serving platter and serve with tzatziki and flat bread.