Name: Shish kebab with yoghurt sauce and lemon-olive couscous
Prep time: 40 min
Cook time: 23 min
Yield: 4
Cuisine: African
Ingredients: 60ml extra-virgin olive oil, plus more for drizzling; 15g ground cumin; 15g ground coriander; 15g ground turmeric; 1 teaspoon dried oregano or marjoram; 1/2 teaspoon ground cinnamon; 30g grill seasoning, (recommended: Montreal steak seasoning by McCormick); 1kg boneless leg of lamb, cut into 1 1/2-inch cubes; 1 large onion, cut into bite-sized pieces; 2 green peppers, seeded and cut into bite-sized pieces; Salt and freshly ground black pepper; 500ml Greek plain yoghurt; 2 cloves garlic, peeled and grated or minced; 25g finely chopped mint leaves, a handful; 25g cup finely chopped parsley leaves, a handful; 30g pine nuts; 15g butter; 1 lemon, zested and juiced; 375ml chicken stock; 350g couscous; 130g pitted and chopped green olives; Toasted pita, for serving; Special equipment: metal skewers

1) Preheat a grill or griddle pan to medium-high or the grilling element in the oven to medium-high with the shelf on the second level from the top.

2) Combine the olive oil with the spices and grill seasoning in a shallow bowl or dish. Add the lamb to the seasonings and toss to coat evenly in the mixture. Thread the meat onto metal skewers and leave to sit for 10 minutes. Cook on a hot griddle or under the grilling element for 7 to 8 minutes for medium-rare.

3) Thread the onions and peppers onto skewers, drizzle with oil and sprinkle with salt and pepper. Place on the griddle or under the grilling element for 12 to 15 minutes or until tender.

4) For the yoghurt sauce, combine the yogurt with the garlic, mint and parsley in a bowl. Stir the lemon juice into the yogurt to thin and then set aside.

5) For the lemon-olive couscous, in a dry frying pan toast the pine nuts over a medium heat, remove and reserve. Add the butter, zest of lemon and chicken stock to a saucepan and bring to the boil. Stir in the couscous and olives, cover and remove from the heat. Let the couscous stand for 5 minutes then fluff with a fork and toss in the pine nuts.

6) Serve the meat and vegetable kebabs with the yogurt dipping sauce, couscous and toasted pita alongside.