||Cut lamb into 2.5cm cubes. Thread lamb onto 8 skewers with 4 to 5 pieces of lamb on each skewer.
||Combine sumac and oil. Brush over the kebabs. Marinate for 20 minutes, if possible.
||Preheat the barbecue char-grill plate or pan to moderately-hot before adding the kebabs. Let the kebabs cook on one side until moisture appears before you turn. Cook for 2 minutes on each of the 4 sides.
||Remove kebabs from the heat and cover loosely with foil, rest kebabs for 3 minutes before serving. Serve kebabs with the herbed couscous.
||To make herbed couscous: Place the couscous into a large bowl with butter and water. Cover with plastic wrap, stand for 15 minutes. Add remaining ingredients. Toss together with a fork and then season with salt and pepper.