Serves 4

550 g (1 1/4 lb) leg of lamb (in a single thick slice)

300 ml (1/2 pt) natural yoghurt

5 g (1 tsp) chilli powder

5 g (1 tsp) crushed coriander

5 g (1 tsp) Garam Masala

1/2 tsp salt

juice of 1 fresh lime or lemon

8 lettuce leaves

2 tomatoes, sliced

12 slices of cucumber

1 small onion, peeled and finely sliced

1 lemon or lime, quartered

1. Leg of lamb sliced about 1.2 cm (1/2 in) thick is best for this dish.

2. Remove any bone or gristle. Cut into 1.2 cm (1/2 in) cubes.

3. Mix yoghurt with the spices, salt and lime or lemon juice in a plastic bag or a flat dish.

4. Add the meat to the marinade and allow to soak for several hours. Turn from time to time.

5. Divide the meat onto 4 skewers and cook under a hot grill, turning every two minutes.

6. Serve each portion off the skewer with Pilau Rice and a green salad.

7. Garnish with the remaining ingredients and accompany with the sauce of your choice.