In a large bowl, combine the yoghurt, lemon juice, garlic, ginger, garam masala, ground cumin, ground coriander, ground turmeric, chilli powder, paprika, and salt. Mix well to form a marinade.

Add the lamb cubes to the marinade, ensuring each piece is well coated. Cover the bowl with cling film and refrigerate for at least 1 hour to allow the flavours to develop.

Preheat the grill to high heat.

Thread the marinated lamb cubes onto skewers.

Brush the skewers with vegetable oil to prevent sticking.

Place the skewers on the grill and cook for about 15 minutes, turning occasionally, until the lamb is cooked through and slightly charred on the edges.

Once cooked, remove the skewers from the grill and let them rest for a few minutes.

Garnish with fresh coriander and serve hot with naan bread or rice, and a side of salad or mint chutney.