Wooden satay skewers, soaked for several hours before use
300ml plain yogurt
1 clove garlic, minced
1/2 tbsp lemon juice
2 tbsp chopped mint leaves (daun pudina)
2 tbsp coarsely chopped cucumber
Place cubed lamb pieces and marinade into a mixing bowl. Mix well then transfer into an airtight plastic container and refrigerate for several hours or, preferably, overnight.
Thread the marinated lamb cubes onto the skewers. Heat a non-stick pan with a little oil. Arrange the lamb skewers (about three in a row) and pan-fry until browned and cooked through. Cook the skewers in batches. Alternatively, you can grill the lamb skewers over a barbecue pit until cooked through. You can also grill them in the oven.
Serve the kebabs with the yogurt sauce.
For the yogurt sauce, combine all the sauce ingredients together in a small bowl. Lightly beat with a wire whisk. Cover and refrigerate for a minimum of one hour before serving the sauce with the kebabs.