Peel and cut the onion into wedges. Tear the bay leaves into pieces. Peel, scrape out the seeds and finely dice the cucumber. Peel and finely chop the garlic. Pick and finely chop the mint.
Place the diced cucumber in a colander or sieve, sprinkle over the salt and leave to drain while you prepare the lamb.
Cut the lamb meat into 1 inch cubes.
Mix together the ground coriander, oregano, olive oil, red wine vinegar and the shredded bay leaves. Mix the lamb through the marinade making sure it is all coated. Leave to marinate for at least 30 minutes.
In the meantime, make the tzatziki: mix the drained cucumber with the chopped garlic, the chopped mint and the Greek yogurt. Mix well and then season to taste. Keep chilled until ready to serve.
To finish the souvlaki: put the marinated lamb cubes onto wooden or metal skewers, followed by a wedge of onion. Heat a griddle pan to hot and char grill the souvlaki. Turn and brush with any remaining marinade every once in a while. Cook until the meat is well browned and then serve with the tzatziki and a wedge of lemon.
«The longer you leave the lamb to marinade the better - if possible aim for around 24hours as this will give a really delicious flavour.»