Cut the lamb into bite size chunks and set to one side.
Mix the marinade ingredients together until the sugar has dissolved.
Add the lamb, then cover and refrigerate at least 1 hour or up to overnight.
Remove the lamb from the marinade and thread each cube onto a skewer.
Mix the oyster sauce and honey together and lightly coat the lamb skewers with the glaze.
To cook on the grill
Heat the grill up with a high heat and then grill the lamb kebabs for 2 minutes on each side until charred and golden but still medium rare in the middle. (Or cook for longer if you do not like pink meat)
To cook under the broiler.
Pre-heat the broiler on high.
Line a baking sheet with tin foil and place a wire rack on top.
Adjust the broiler/oven rack so it is 3" from the heat source.
Broil the skewers for 3 minutes then turn and broil for 2 further minutes.
Pile them high and serve with lime wedges and dipping sauce of your choice.