Trim excess fat from the lamb and cut into cubes approx 1.5 cm cubed.
Combine a marinade with lemon, olive oil, garlic herbs and pepper and pour over the lamb to marinate for a minimum of two hours.
Drain the meat and thread onto skewers.
Preheat a grill and cook the meat for 5 - 8 minutes then turn and repeat the process.
Shred the cabbage and combine them together on a 6 plates. Remove the meat from the skewers (2 per person) and serve with the juices from the meat, cracked black pepper and cucumber raita (see recipe list).