Blend all marinade ingredients together. Add lamb cubes and marinate in the refrigerator for about 12 hours.
Remove from refrigerator and thread meat onto skewers, alternating with vegetables if desired. Season skewers and grill over medium heat for 2 minutes on each side, epending on uniformity of cubes.
Heat remainder of marinade in a pan over medium-high heat for 10 minutes. Arrange each skewer on a plate with couscous, a colourful mix of lightly sautéed, julienned eppers.