Preheat the grill.
Thread the lamb onto the skewers and season with a little sea salt and pepper.
Place the skewers under the grill or BBQ and cook for around 15 minutes, or until your liking.
Use a vegetable peeler or spiralizer to thinly slice the capsicum and cucumber.
Stir together the yoghurt, mint and lemon juice.
Pile the salad onto the plates with the skewers and drizzle with the minted yoghurt dressing.