For the marinade, peel and finely chop the garlic. Mix 100 g yoghurt and half the garlic. Season to taste with salt, pepper and cumin. Dab meat dry and cut into pieces. Mix with the marinade.
Chill for at least 1 hour (preferably overnight).
Oil the wooden skewers with a little oil (see tip on the right). Clean broccoli, divide into florets and wash. Cook in boiling salted water for about 3 minutes. Drain, rinse with cold water and let drain.
For the cream, mix 100 g yoghurt, remaining garlic and lemon juice. Season with salt, pepper and 1 pinch of sugar.
Wash lemon hot, dry, quarter and slice. Drain the meat. Put lemon slices alternately on the wooden skewers.
Peel the onion and cut into strips. Roast sesame seeds in a pan without fat, remove. Heat 3 tablespoons of oil in the pan. Fry the lamb skewers in it in portions all around for about 4 minutes each. Heat 1-2 tbsp. oil in a second large pan.
Fry the broccoli and onion for about 5 minutes. Season with salt and pepper. Remove from heat and mix with yoghurt sauce. Arrange meat and vegetables. Serve sprinkled with sesame seeds. Serve with rice.