- In a bowl mix together the yogurt, mint, chutney and tandoori paste. Add the lamb, mix thoroughly cover and refrigerate.
- Marinate for approximately 30 minutes to 4 hours. (The longer you leave the meat marinating, the more intense the flavour will be). Remove cubes. Thread the meat onto skewers.
- Cook under a preheated grill or BBQ for approximately 15 minutes turning occasionally.
- Serve with spicy potato salad of new potatoes, yellow tomatoes, cucumber, spinach, coriander and mayonnaise, mixed with spicy mango chutney, and a side dish of poppadoms.