Peel and finely dice the onion. De seed and finely dice the red and the green chillies.
Pick and roughly chop the coriander and mint. Zest and juice the lemon.
Trim away any excess fat from the lamb and cut into 1cm cubes.
Mix the yogurt with the ground coriander, cinnamon and paprika. Stir in the chopped onion, lemon zest and chillies. Add the lamb and season with salt and pepper.
Leave the lamb to marinade for at least 30 minutes.
Place the lamb pieces onto skewers and discard any excess marinade.
Heat a large non-stick frying pan until hot and add the oil.
Cook the skewers on each side until nicely coloured. This should take about 5 minutes.
Remove the lamb skewers from the pan and allow to cool completely.
Once cool, serve with a drizzle of lemon juice and the chopped fresh herbs.
«Marinade the lamb for up to 24 hours. The yogurt will tenderise the lamb and will also ensure that all the flavours from the marinade are absorbed by the meat.»