In a medium bowl, combine the lamb, lemon zest, salt, garlic, paprika, cumin, cinnamon and coriander. Use clean hands to mix everything together until thoroughly combined, but be mindful not to overmix as it will cause the meatballs to be tough.
Preheat a grill to medium-high heat. Rub your (clean) hands lightly with oil, then form the mixture into 12-14 small meatballs. Skewer the meatballs on kebabs, placing a piece of red onion in between each, as well as on both ends. Drizzle with olive oil and turn to coat on all sides.
Grill the meatballs until charred on all sides and to your desired doneness inside. I think they're best when medium-well, or just slightly pink in the center. Overcooking the meatballs will make them dry and tough. Be careful not to leave them on for too long.
Serve the meatballs with tahini sauce, fresh pita bread, diced tomatoes, cucumbers, sliced red onion, feta cheese and fresh dill.