Take a bowl and mix olive oil, minced garlic, paprika, ground cumin, ground coriander, salt, pepper and lemon juice.

Put the cubed lamb meat into the bowl and stir well until it is coated evenly with the marinade. Cover the bowl with plastic wrap and refrigerate it for at least 2 hours, or overnight.

If you plan to use wooden skewers, soak them in water for at least 30 minutes before using.

Heat your grill or grill pan to medium-high heat.

Skewer the lamb meat onto the soaked skewers.

Grill the kebabs for 15-20 minutes, turning them occasionally until the meat is cooked to your preferred level of doneness.

Serve the hot kebabs with some pita bread, a side salad, and some tzatziki sauce.