Instructions

Blend the onion, garlic, ginger and papaya.
Mix this paste with the yogurt, lemon juice, oil and all the spices.
Add the lamb cubes, mix well and leave to marinate for at least 6 hours, preferably overnight in the fridge.
Thread the cubes onto soaked wooden skewers, leaving a little space between each piece.
Grill for 12 to 15 minutes on a very hot grill, turning regularly, until the edges are golden and the meat is tender.
Serve hot with the lemon and salad.

Without papaya. Replace it with 2 tablespoons of extra lemon juice, but the meat will be a little less tender.

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