Combine the yogurt, mint, garlic, orange juice, cumin, salt and
pepper
Place the lamb in a large bowl and add 3/4 cup of the
yogurt mixture, mixing well so that all the meat is well coated
Cover lamb and remaining sauce and refrigerate for up to 4
hours.
Thread the lamb on the kebob skewers and rotate for 15 minutes
or until browned, but still pink inside
Stir cucumber into
reserved sauce and serve with lamb.
