1. Season lamb cubes with kosher salt and black pepper.
2. In a food processor, combine onion, garlic, spices, parsley, olive oil, lemon juice, and zest to create a marinade.
3. Coat lamb cubes with marinade, cover, and refrigerate for at least 30 minutes, preferably up to 2 hours or overnight.
4. Soak wooden skewers in water for at least 1 hour before use to prevent burning.
5. Thread lamb onto skewers, leaving space between pieces, and preheat grill to medium-high (400°F).
6. Grill kabobs for 7-9 minutes, turning every couple of minutes, until browned and cooked to desired doneness (medium-rare suggested).
7. Let kabobs rest for a few minutes to allow juices to redistribute before serving.