In a large snap lock bag place lamb, half the oil, cumin and chilli flakes. Season with sea salt and pepper and rub to coat lamb. Lightly spray vegetables with oil. Thread lamb and vegetables onto skewers.
Heat a large char-grill pan over medium-high heat and cook skewers for 8-10 minutes, turning regularly, or until cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes to rest.
Meanwhile, prepare cous cous according to packet instructions. Season, drizzle with remaining oil and stir through spinach, coriander and almonds.
In a small bowl combine garlic, yoghurt and mint. Season.
Serve skewers with cous cous, coriander yoghurt and lime wedges.
To save time, buy diced lamb from the butcher ready to thread onto skewers.
If using bamboo skewers, soak them for 10 minutes in cold water to prevent burning.
Swap sliced green beans, sugar snaps or snowpeas for baby spinach in cous cous; add chopped dates, dried apricots or chopped nuts, like almonds or pistachios to the cous cous.