Thread the cubes of lean, cubed lamb on 4 large or 8 smaller skewers.

Preheat a large frypan. Add 1-2 tablespoon oil and heat again

Brown kebabs, turning every 2 minutes, or when they are evenly browned on each side.

Add orange juice, honey, Worcestershire sauce, mustard, salt and pepper. Turn kebabs to coat with glaze.

Serve on rice, or slip each kebab into a split bread roll, hold roll together firmly and pull out the skewer.