Preheat the oven to 200'C.
For the lamb: cut the lamb into 2cm pieces.
Peel and roughly chop the onion and garlic. In a food processor, blitz all of the dry spices with the onion and garlic until you have a paste. Add the salt, lemon juice and yogurt and mix the marinade with the diced lamb.
Feed the lamb onto the skewers and allow to marinate (ideally for at least 4 hours).
For the salsa: peel and dice the tomatoes. Finely slice the chilli. Dice the red onion and the garlic. Pick and chop the coriander leaves.
Mix these ingredients together and season with salt. Add a squeeze of lemon juice and sugar and use when needed.
To cook the lamb: heat a frying pan until hot. Add a dash of sunflower oil and cook the skewers for 2 minutes on each side. Transfer to the oven and cook for a further 3 - 4 minutes until cooked but still pink in the middle.
Serve whilst hot with the tomato salsa and a wedge of lemon.
«Vary this dish by using beef or chicken and cook the skewers on a barbecue or chargrill.»
A spicy, marinated lamb skewer served with a tomato, red onion and green chilli salsa. Ideal for a summer barbecue.