Cut the excess fat off the lamb leg steak, then cut the lamb into 1/2 inch cubes. In a bowl mix the lamb, yogurt, salt, black pepper, ground cumin, paprika, cayenne, garlic powder and 1 Tblspn olive oil and marinate for at least 2 hours, or refrigerate overnight.

To cook the lamb, heat the remaining oil in a pan and sear the lamb pieces on a medium high flame for 4 minutes on either side. Then add 1/2 cup water, cover and cook on a low flame for 15-20 minutes, or until the lamb is cooked through and tender. Add more water if necessary during this process.

To assemble the Shish Kabab Bites spread a tsp of hummus over each mini naan, then top offwith 2-3 pieces of the lamb shish kabab. Sprinkle over the chopped radishes and tomatoes. Garnish with chopped parsley and serve immediately.