In a large bowl, combine yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
Dip cabbage wedges in Greek yogurt marinade and coat generously. Let marinate for at least an hour.
Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for gas, leave one or two burners off).
Grill cabbage, starting over direct heat to char surfaces of cabbage. Baste any leftover marinade on cabbage as needed. Transfer cabbage to indirect heat and cover grill. Cook until crisp and tender, about 15-20 minutes.
Season with additional salt and pepper, to taste. Serve and enjoy!