Cut lamb into 1-inch square pieces. Combine soy sauce, oil, lemon juice, garlic, oregano and basil; pour over lamb in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat lamb well. Refrigerate 30 minutes, turning bag over once.
Meanwhile, prepare Cucumber-Mint Sauce. Thread lamb onto each of 6 (10-inch) metal or bamboo skewers, leaving space between pieces. Cook kabobs on grill, 5 inches from hot coals, 3 to 4 minutes on each side (for medium-rare), or to desired doneness. (Or, broil kabobs on rack of broiler pan, 3 to 4 inches from heat source, 3 to 4 minutes on each side [for medium-rare], or to desired doneness.) Serve with Cucumber-Mint Sauce.
*Cucumber-Mint Sauce: Remove ends of 1 small cucumber. Cut cucumber in half lengthwise; discard seeds. Cut crosswise into thin slices; set aside.
Blend 1 cup nonfat plain yogurt 2 Tbsp. chopped fresh mint 1-1/2 teaspoons Soy Sauce
Place in medium bowl. Stir in cucumber.
Refrigerate until ready to serve.
NOTE: Soak bamboo skewers in water 30 minutes to prevent burning.