John Barricelli assembles an authentic Mediterranean lamb, tomato, and mint kebab dish with a side of marinated zucchini.
Heat grill to medium-high; clean and lightly oil hot grates. In a large bowl, combine lamb, lemon zest, coriander, and cinnamon; season with salt and pepper.
Onto four skewers, thread lamb, tomatoes, and mint, beginning and ending with lamb. Grill kebabs, covered, until lamb is medium-rare, 5 to 6 minutes, turning occasionally. Serve with lemon wedges.