Place the lamb in a bowl and spoon over the oil and garlic. Add the parsley and seasoning and mix well. Cover and leave to stand for 30 minutes at room temperature.
Meanwhile, if using wooden skewers, soak in water for at least 20 minutes to prevent burning. Mix all the ingredients for the dip together and adjust the seasoning to taste.
Thread each of 12 skewers with roughly three cubes of lamb and grill under a pre-heated medium grill or on the barbecue for 5-6 minutes, turning occasionally.
Serve hot together with the herb dip as an appetiser.
The longer you marinate the meat, the more aromatic it will be. If possible, leave to marinate for several hours or even prepare it the day before. Mix from time to time and remove from the fridge 30 minutes before cooking.