Cut lamb into 3cm cubes. Thread onto 8 skewers (4-5 pieces of lamb on each) and season with salt and pepper. Preheat barbecue char-grill plate or pan to moderately-hot. Cook kebabs on one side until moisture appears before you turn them. Cook for 2 mins on each side.
In a medium sized bowl place lentils, mint, parsley, red onion, cranberries, red wine vinegar and olive oil. Mix well and season.
Place the salad in a serving bowl and drizzle with the yoghurt. Serve the lamb with the salad.