Place the lamb in a large, non-metallic dish. To make the marinade, place all the remaining ingredients in a food processor and blend until smooth. Season well.
Pour the mixture over the lamb, cover and chill for 24–48 hours.
When ready to cook, allow the lamb to come to room temperature. Divide the lamb pieces between 8–12 metal skewers and place on a baking sheet lined with nonstick baking paper.
Cook in a preheated oven at 200°C (400°F), Gas Mark 6 for 12–15 minutes or until tender and cooked through. Serve hot with Naan (see