1.
Preheat the grill to high. Soak 8 x 20cm bamboo skewers in hot water for 10 minutes or use metal ones. Mix the lamb with the spring onions, oregano, cumin and parsley. Season with a pinch of salt and plenty of pepper, then mix well to combine. Divide into eight portions and then shape each piece into an even-sized cylinder that is about 15cm long and 2.5cm wide. Thread one lamb cylinder on to each of the pre-soaked skewers.
2.
Arrange on a grill rack and cook for 10 minutes, turning occasionally until tender. To make the tahini yoghurt, place the yoghurt, tahini, paprika, half the lemon juice and the coriander in a bowl and whisk until smooth. Season with a pinch of salt and pepper.
3.
To make the chopped green salad, place the lettuce, cucumber, avocado, cucumber, alfalfa sprouts in a bowl and drizzle over the rest of the lemon juice and the olive oil. Season with a pinch of salt and pepper and toss gently to coat.
4.
Arrange the lamb skewers on plates with small bowls of the tahini yoghurt and the chopped green salad to serve.
