Combine the marinade ingredients and coat the lamb well. Thread onto wooden skewers then cover and chill for at least 2 hours.
Once the lamb skewers have marinated, place them on a medium heat on the barbecue and baste them with the butter and lemon, turning when golden
To make the coleslaw simply combine all the ingredients together in a bowl and season
Remove the lamb from the skewers and serve in barbecued pitta bread with the coleslaw and yoghurt, using lime wedges and coriander for garnish