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Preheat the oven to 475 degrees F (245 degrees C).
Combine ground beef, onion, garlic, paprika, cumin, coriander, 1 teaspoon salt, and ½ teaspoon pepper in a bowl.
Use a microplane to grate about 1 teaspoon lemon zest into a small bowl and set aside.
Cut lemon in half and squeeze 1 tablespoon of juice into the meat mixture and mix well.
Spread meat mixture evenly onto the tortillas in a thin layer, leaving a ¼-inch border around the edges.
Roll each tortilla tightly and trim off the ends to form a straight edge.
Cut each roll into ¾-inch slices.
Thread each pinwheel onto the skewers sticking the skewer through the loose end of the tortilla to hold it closed.
Spread olive oil into the bottom of a rimmed baking sheet.
Place skewer down on the oil and flip it so that both sides are lightly coated with oil.
Bake in the preheated oven for 13 to 15 minutes, flipping halfway through.
Meanwhile, stir yogurt into reserved lemon zest and add any remaining lemon juice from the lemon.
Add remaining salt and pepper and stir until well combined.
Serve kabobs with yogurt sauce.