Put the lamb in a bowl or food bag and add the olive oil, vinegar, mint, garlic and season with pepper – don’t add any salt yet. Mix together and leave for at least 10 minutes or overnight is fine.
Heat a non-stick griddle pan over a medium to high heat. Lift the chunks of lamb out of the marinade and thread onto 4 skewers. Season with salt and cook on the griddle pan for 10-12 minutes, turning regularly until cooked to your liking.
Meanwhile, place the contents of the sachet of cous cous into a bowl. Add 160ml of boiling water and stir well. Leave to stand for 3-5 minutes to allow the cous cous to absorb the water, and then fluff with a fork to separate the grains.
To make the dressing, put the tahini in a small bowl with the yoghurt, chilli sauce and then whisk in enough water to make a smooth dressing – 30ml (2 tbsp) should be about right.
Divide the cous cous among warmed plates and arrange two of the lamb skewers on top of each one, then drizzle over the tahini dressing.
Use chunks of beef rump or pork fillet instead of the lamb.