Place the lamb, feta cheese, onion, mint and cumin into a bowl and season with salt and pepper.
Using your hands, combine all the ingredients together thoroughly.
Divide into 12 pieces, forming each piece into a sausage shape. Thread onto metal or soaked wooden skewers.
Preheat your grill to high. Brush the lamb with a little olive oil and grill, turning occasionally, for 10 minutes for well done or 6-8 minutes for medium. Set aside to rest for five minutes before serving.
For the tabbouleh, rinse the couscous until the water runs clear. Place into a bowl and pour over the boiling water and a teaspoonful of olive oil. Cover and leave for five minutes.
Leave the couscous to cool and add the remaining ingredients. Gently toss and serve with the grilled lamb skewers, plain natural yogurt, flatbread and a cooling glass of Robinsons crushed mint & lime fruit cordial.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.