Method:
1 Mash the avocado in a bowl with a fork, stir in the tomato, chives and lemon juice, season with salt and pepper.
2 Combine the diced lamb and cumin in a bowl and thread onto skewers.
3 Heat char-grill pan over a medium heat, drizzle skewers with oil and cook for 2 minutes on each side for medium or until cooked to your liking.
4 Place each lamb skewer on a baby cos leaf and serve topped with the avocado dip.