||Combine yoghurt, tandoori paste, ginger, garlic and lemon juice for marinade. Trim lamb of any fat and marinade for two hours.
||Halve tomatoes and cut pepper into 3cm squares. Place on bamboo skewers, which have been soaked in water, along with lamb.
||Under a hot grill or barbecue skewers for about 5 minutes until each side is cooked.
||Thinly slice the cucumber into long ribbons, stopping when you egt to the seeds, slice the spring onion length ways and the radishes into rounds and gently toss in a bowl with the coriander.
||Toss gently with salt, pepper, a squeeze of lemon juice and a tsp of extra virgin olive oil.