Preheat a BBQ. Place chick peas, oil, garlic and lemon juice in a food processor and process until smooth. Place on the bottom of four serving plates.
Place lamb and Greek seasoing in a plastic bag and shake to coat. Sprinkle vegetables with salt and pepper to taste.
Place lamb and vegetables on a preheated and oiled BBQ hotplate and cook for 3-4 minutes each side. Remove and slice lamb, discard capsicum skin and slice and toss with vegetables. Place on top of hommus.
Combine yoghurt and cinnamon and drizzle over each plate.