To make the tzatziki: peel, deseed and grate the cucumber, use a clean muslin or tea towel and squeeze any liquid out of the cucumber and discard, then put the pulp into a bowl.
Crush the garlic clove and stir in the yogurt, olive oil, freshly chopped dill and salt. Chill for at least 30 minutes to allow the flavours to come together.
Taste and check the seasoning before serving with a swirl of olive oil and a little extra chopped dill. Allow to chill.
Meanwhile make the spiced lamb by peeling and finely chopping the garlic clove and mixing it with the paprika, cumin, olive oil and juice of ½ lime and season well. Cut the lamb into cubes and add it to ensure it’s coated and allow to marinate for 1 hour or overnight.
Thread the lamb pieces onto a soaked wooden skewer and heat a griddle pan until really hot before adding the lamb. Cook until golden and slightly charred. Add the remaining lime juice to the pan and allow to sizzle.
Serve with the chilled tzatziki and a Greek salad for a delicious supper.