In a bowl mix together the yogurt, mint, chutney and tandoori paste. Add the lamb, mix thoroughly cover and refrigerate.
Marinate for approximately 30 minutes to 4 hours. (The longer you leave the meat marinating, the more intense the flavour will be). Remove cubes. Thread the meat onto skewers.
Cook under a preheated grill or BBQ for approximately 15 minutes turning occasionally.
Serve with spicy potato salad of new potatoes, yellow tomatoes, cucumber, spinach, coriander and mayonnaise, mixed with spicy mango chutney, and a side dish of poppadoms.