In a large bowl, combine olive oil, garlic, cumin, coriander, paprika, salt, and black pepper. Add the lamb chunks and toss to coat evenly. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best flavor.

Prepare the Pilaf

In a saucepan, bring chicken broth to a boil. Add rice, reduce heat to low, cover, and simmer for about 15-20 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork and set aside.

Grill the Vegetables

Preheat a grill or grill pan over medium-high heat. Toss bell peppers, onion, and zucchini with a little olive oil and grill for about 5-7 minutes until tender and slightly charred. Remove from grill and set aside.

Grill the Lamb Kebabs

Thread the marinated lamb onto skewers. Grill the kebabs for about 8-10 minutes, turning occasionally, until they are cooked to your desired level of doneness.

Serve

On a serving plate, layer the pilaf, top with grilled vegetables, and place the lamb kebabs on top. Garnish with chopped parsley and lemon wedges. Serve immediately.