Mix the lamb cubes with the sour cream, ginger, the orange zest and half of the juice, the cumin, garlic, a drizzle of oil, salt and pepper. Let marinate in the fridge for at least 30 minutes.
Thread the lamb on the skewers alternating with the onion and the peppers.
Heat a drizzle of oil in a pan or on the BBQ over medium high heat. Cook the skewers 3-5 minutes on each side or until the desired doneness.
To make the lemon sauce, mix the lemon juice with the rest of the orange juice, a 1/4 cup of oil, 1 tbs of sour cream, the cilantro, salt and pepper.
Mix the radishes with the lettuce, orange segments and the lemon sauce.
