Prepare pocket breads or use purchased pita bread. Split and keep warm.
Place lamb, chopped onion, parsley, salt, pepper, cumin, paprika and nutmeg in
food processor work bowl fitted with steel blade; cover and process with about 20
pulsing motions until mixture forms a paste.
Divide lamb mixture into 12 equal parts. Shape each part into a 5 x 1-inch roll.
Place 2 rolls lengthwise on each of 6 (14-inch) metal skewers. Brush kabobs with
Grill kabobs about 4 inches from medium coals, turning 2 or 3 times, until no
longer pink inside, 10 to 12 minutes.
Remove kabobs from skewers; serve on pocket
bread halves topped with tomatoes, scallions and yogurt.