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Prepare the marinade: In a large bowl, combine the yogurt, minced garlic, cumin, coriander, red pepper flakes, lemon zest and juice, olive oil, salt, and pepper. Whisk until smooth and well-blended.
Marinate the lamb: Add the lamb cubes to the marinade, ensuring each piece is thoroughly coated. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
Prepare for grilling: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning. Remove the lamb from the refrigerator about 30 minutes before cooking.
Thread the skewers: Thread the marinated lamb onto skewers, leaving small spaces between pieces to ensure even cooking.
Grill to perfection: Preheat your grill to medium-high heat (about 400°F/205°C). Oil the grates to prevent sticking. Grill the skewers for 8-10 minutes total, turning every 2-3 minutes.
Rest and serve: Transfer the kebabs to a platter and let rest for 3 minutes before serving.