From: Chef Joseph antonishek, minx restaurant and lounge, Glendale, Ca.
Yield: 12 servings.
For harissa marinade: Combine the chilis, paprika, garlic, lemon zest, caraway, coriander, cinnamon and cloves in a food processor and puree until it forms a paste. slowly drizzle in the lemon-infused olive oil. adjust spiciness by drizzling in the red pepper- infused olive oil. add salt and pepper as needed. Transfer to a bowl and reserve.
Combine lamb with harissa marinade. refrigerate overnight. remove lamb from marinade and discard marinade.
For lamb kebabs: Thread lamb, zucchini, squash, red onion and mango pieces onto skewers. finish the skewer by placing an olive and cherry tomato at the end. Grill over medium heat until done. serve with a minted couscous salad.