Cut the meat into 2cm cubes and remove gristle.
Mix the coriander seeds, oregano, olive oil, vinegar, onion, and bay leaves together.
Pour mixture over meat, coat well, and marinate in a cool place for at least two hours.
Spread diced cucumber in a sieve and sprinkle with vinegar and salt.
Drain cucumber for one hour and pat dry with kitchen paper.
Combine cucumber with yogurt, garlic, and mint; adjust seasoning and chill if desired.
Thread meat onto soaked wooden skewers leaving tiny gaps between pieces.
Cook kebabs on a preheated barbecue, grill, or hot oiled griddle pan until brown.
Serve the sizzling kebabs with lemon wedges and the prepared tzatziki.