1. Put the olive oil, garlic, lemon juice, spices and seasoning in a large bowl. Whisk all ingredients to combine. Add the meat and coat. Cover and refrigerate for at least an hour, preferably overnight.

2. Preheat a barbecue or grill pan on medium-high.

3. Drain the meat from the marinade. Thread the pieces comfortably onto skewers. Place the skewers on the barbecue and cook for 2-3 minutes, then turn and cook for another 2-3 minutes, the lamb should be brown on the outside but still pink in the middle. Remove from heat, cover with foil and rest somewhere warm.

4. For the cucumber yoghurt, cut the cucumber in half, scrape out the seeds with a teaspoon and discard. Thickly grate the flesh into a fine strainer, then press to extract excess liquid. Discard the liquid and place pulp in a mixing bowl. Add remaining ingredients and mix. Check seasoning.

5. Divide the skewers among 4 plates and serve with cucumber yoghurt on the side.

*Tip: Cherry tomatoes usually offer the best flavour at this time of year.