If using wooden skewers, soak them in water for at least 20 minutes to prevent burning on the grill.

In a large bowl, combine the lamb mince, grated onion, minced garlic, parsley, mint, cumin, coriander, cinnamon, smoked paprika, salt, black pepper, and cayenne pepper. Mix thoroughly with your hands until well combined.

Divide the mixture into 8 equal portions. Shape each portion around a skewer, forming an elongated oval shape about 12cm long. Refrigerate for 10 minutes to help them hold their shape.

Prepare the za'atar yogurt by mixing the Greek yogurt, za'atar, and olive oil in a small bowl. Season with a pinch of salt and set aside.

Preheat your BBQ or grill to medium-high heat, around 200°C. Clean and lightly oil the grates.

Place the kofta skewers on the grill and cook for 10-12 minutes, turning every 2-3 minutes to ensure even cooking and charring. Cook until the internal temperature reaches 71°C when measured with a meat thermometer.

During the last 3 minutes of cooking, place the lemon halves cut-side down on the grill. Cook until charred with visible grill marks.

Remove the kofta skewers from the grill and let rest for 2 minutes. Serve immediately with the za'atar yogurt, charred lemon halves for squeezing, and warm flatbreads.