Lamb and Apricot Kebabs

500 grams boneless leg of lamb,  trimmed of excess fat and cut into 2 cm pieces
30 dried apricots

Marinade
3 tablespoons olive oil
2 teaspoons dried oregano
2 cloves garlic, crushed
1 teaspoon each ground coriander and cumin
¼ teaspoon ground cinnamon
sea salt and freshly ground pepper

Sour cream dressing
½ cup sour cream
2 tablespoons lemon juice
1 clove garlic, crushed
2 tablespoons finely chopped mint

To cook
wooden skewers, soaked in cold water for 20 minutes
bay leaves, optional
1 lemon, quartered through the stem end and cut into triangles