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You will need wooden skewers soaked for half an hour in cold water, so they won’t burn.
Put the diced meat in a bowl with all the other ingredients for the lamb, toss to coat, then set aside while you make the mojo verde.
Put the herbs, guindillas and garlic in a small food processor, blitz to a paste, then add the cumin and vinegar, and blitz again. Season to taste, then stir in the oil until the mix loosens and turns into a thick, spoonable sauce.
Thread the marinated lamb on to soaked wooden skewers.
Put a griddle pan or heavy-based frying pan on a high heat, then sear the lamb, turning often, until it’s coloured all over, tender and cooked through (I like it still a little pink in the middle).
Serve with the mojo verde for dipping.