Soak the wooden skewers in cold water for at least 1 hour prior to using.

Cut the lamb into 1 to 1-1/2 inch cubes, trimming off excess fat.

In a large bowl or baking dish combine the rest of the ingredients (EXCEPT salt and pepper).

Add the cubed lamb to the bowl or baking dish and coat all the pieces well with the marinade.

Cover and refrigerate for at least 6 hours to overnight.

Preheat grill and rub a little oil on the grate with a paper towel to prevent sticking.

Remove the lamb cubes from the marinade and brush off the excess ingredients.

Place the cubes on the skewers with each piece lightly touching.

Season with salt and freshly ground black pepper to taste.

Place skewers on grill and turn to cook each side until desired doneness is achieved.

145 degrees F. -med rare 160 degrees F. -med well 170 degrees F. -well

Carefully remove from skewers and serve over flat bread with yogurt sauce and desired toppings.

Grate the lemon zest off of the lemon and place in small bowl.

Squeeze the juice from the lemon into the bowl, discarding the seeds.

Add the rest of the ingredients, stir well, cover and chill until ready to serve.