Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous

Ingredients

• 1 tablespoon butter 
• 1.5 cups chicken stock see 
• 1.5 cups couscous 
• 2 cloves garlic minced grated peeled
• 2  bell peppers green seeded cut into bite-sized pieces
• 1 cup olives green pitted chopped
• 2 tablespoons grill seasoning recommended: Montreal Steak Seasoning by McCormick
• 0.5 teaspoon ground cinnamon 
• 1 tablespoon ground coriander 
• 1 tablespoon ground cumin 
• 1 tablespoon ground turmeric 
• 2 pounds leg of lamb boneless cut into 1 1/2-inch cubes
• 1  lemon zest juiced
• 0.3 cup mint leaves finely chopped
• 0.3 cup olive oil extra-virgin plus more for drizzling
• 1 large onion cut into bite-sized pieces
• 1 teaspoon oregano dried
• 0.3 cup parsley leaves finely chopped
• 0.3 cup pinenuts 
• 4 servings wholewheat pita breads toasted for serving
• 2 cups greek yogurt plain
• 4 servings salt and pepper black freshly ground

Equipment

• bowl
• oven
• pot
• grill
• broiler
• skewers
• grill pan
• metal skewers

Directions

1. Special equipment: metal skewers
2. Preheat grill or grill pan to medium-high or broiler with oven rack set on second level from the top of oven.
3. Combine 1/4 cup olive oil, just eyeball the amount, with spices and grill seasoning in a shallow bowl or dish.
4. Add lamb to seasonings and coat evenly in the mixture. Skewer the meat on metal skewers and let sit for 10 minutes. Cook on a hot grill or under the broiler for 7 to 8 minutes for medium-rare.
5. Thread the onions and peppers onto skewers, drizzle with oil and sprinkle with salt and pepper.
6. Place on grill or under the broiler for 12 to 15 minutes or until tender.
7. Combine yogurt with garlic, mint and parsley.
8. In a sauce pot toast pine nuts over medium heat, remove and reserve.
9. Add butter, zest of lemon, and chicken stock to pot and bring to a boil. Stir couscous and olives, cover the pot and remove from heat.
10. Let the couscous stand 5 minutes. Fluff couscous with a fork and toss in the pine nuts.
11. Stir the lemon juice into yogurt to thin.
12. Serve meat and vegetables with dipping sauce, couscous and toasted pita alongside.