1/4 cup extra-virgin olive oil, plus more for drizzling |
1 tablespoon ground cumin |
1 tablespoon ground coriander |
1 tablespoon ground turmeric |
1 teaspoon dried oregano or marjoram |
1/2 teaspoon ground cinnamon |
2 tablespoons grill seasoning, (recommended: montreal steak seasoning by mccormick) |
2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes |
1 large onion, cut into bite-sized pieces |
2 green bell peppers, seeded and cut into bite-sized pieces |
salt and freshly ground black pepper |
2 cups greek plain yogurt |
2 cloves garlic, peeled and grated or minced |
1/4 cup finely chopped mint leaves, a handful |
1/4 cup finely chopped parsley leaves, a handful |
1/4 cup pine nuts |
1 tablespoon butter |
1 lemon, zested and juiced |
1 1/2 cups chicken stock |
1 1/2 cups couscous |
1 cup pitted and chopped green olives |
toasted pita, for serving |
special equipment: metal skewers |