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1
Combine the garlic, rosemary, basil, and olive oil in a shallow bowl.
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2
Add the lamb, massaging the marinade into the meat.
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3
Refrigerate for at least 4 hours, or overnight.
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4
To make the rosemary skewers, remove most of the leaves from each sprig, leaving 1 to 2 inches of leaves at the very top.
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5
Cut off the very bottom of each sprig on an angle to create a sharp point.
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6
Thread 4 to 5 cubes of lamb onto each skewer, and set aside on a platter to come to room temperature.
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7
To prepare the couscous, combine the water and butter in a small saucepan and bring to a boil.
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8
Meanwhile, toast the couscous in a large dry skillet over medium heat until nutty brown, about 3 to 4 minutes.
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9
Transfer to a bowl.
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10
Pour the boiling water over the couscous, cover the bowl tightly, and let sit for 15 minutes.
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11
Fluff the couscous with a fork to separate the grains.
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12
Season with salt and pepper and set aside.
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13
Prepare a fire in an outdoor grill.
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14
Meanwhile, heat 1 tablespoon of the olive oil in a large saute pan over medium heat.
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15
Add the red and yellow bell peppers, onion, garlic, rosemary and basil sprigs, and cinnamon and saute until the vegetables are soft and slightly caramelized, about 10 minutes.
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16
Transfer to the bowl with the couscous and add the remaining 2 tablespoons olive oil, the chickpeas, cayenne, and torn basil.
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17
Toss well, then taste and adjust the seasonings.
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18
Season the lamb spiedini with salt and pepper.
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19
Grill, turning occasionally, for 6 to 7 minutes total for medium-rare.
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20
Transfer to a rack to rest.
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21
Meanwhile, to prepare the yogurt sauce, combine the yogurt, mint, lemon juice, salt to taste, and white pepper or Tabasco in a small bowl.
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22
Transfer to a serving bowl, and sprinkle with the scallions or garlic, if desired.
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23
Spoon the couscous onto one side of a large platter.
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24
Place the skewered lamb on the other side, flanked by the bowl of yogurt sauce.
