From: Chef Joseph antonishek, minx restaurant and lounge, Glendale, Ca. Yield: 12 servings. 4 American Lamb loins, cut into 3⁄4” pieces 2 zucchini, cut into 3⁄4” pieces 2 goldbar squash, cut into 3⁄4” pieces 2 red onions, cut into 3⁄4” pieces 2 mangos, cut into 3⁄4” pieces 36 bamboo skewers, soaked in water overnight 36 kalamata olives, pitted 36 cherry tomatoes to taste, kosher salt and freshly ground black pepper Harissa Marinade: 12 ancho chili pods, stemmed, seeded and toasted 6 ...

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