Place the lamb, oil, salt, pepper, Cajun spice, lemon juice and garlic in a ziplock bag. Seal the bag and massage everything together for a few seconds, then leave to marinade for at least an hour (up to four). The lamb will turn a pale grey during this time due to the acid in the lemon juice, but it will look and taste amazing once cooked.

To make the dip, peel the cucumber, slice in half lengthways and scoop out the seeds with a teaspoon. Shred the cucumber with a hand grater, then squeeze out all of the juice over the sink – using your hands. Place the drained cucumber in a bowl along with the rest of the dip ingredients. Stir everything together, then cover and place in the refrigerator until needed.

Take the lamb out of the bag and thread onto 4 or 6 skewers. Cook on a hot BBQ or griddle until dark brown and thoroughly cooked – about 6-7 minutes, turning a couple of times during cooking. You can test ‘doneness’ by cutting into one of the pieces of lamb and checking that it’s not pink in the middle and that any juices run clear.

Place the skewers on a serving plate with the sour cream dip. I like to serve this meal with pita bread and a red onion, cucumber and tomato salad.