Lamb Kebabs, Cous Cous Salad and Dairy-free Tzatziki

Ingredients

• 2 tbsp olive oil
• 1 clove garlic, crushed
• Juice of 1 lemon
• 1 tsp Changing Habits Cumin Powder
• 1 tsp dried oregano
• 1/2 tsp paprika
• Changing Habits Seaweed Salt to taste
• Cracked Changing Habits Pepper to taste
• 750 g lamb, diced into large chunks
• 1 capsicum, sliced into similar sized pieces as the lamb
• Half a Spanish onion, sliced into similar sized piece as the lamb and capsicum
• 1 tbsp olive oil (for cooking)
• 1 1/2 cups cous cous (cooked)
• 100 g feta cheese (omit for dairy free)
• Small handful black olives
• Quarter of a cucumber, diced
• Quarter of a Spanish onion, diced
• 8 cherry tomatoes, halved
• 1/4 cup pine nuts, lightly roasted
• 3 tbsp flat leaf parsley, chopped
• 3/4 cup plain coconut yoghurt
• 2 tbsp fresh lemon juice
• 2 tbsp dill (fresh or dried)
• 1/4 cucumber, grated