Place the harissa paste, vegetable oil, cilantro, parsley, garlic, paprika, cumin, salt, pepper, and cayenne in a large mixing bowl or container and stir to combine. Add the lamb cubes and toss to coat well. Cover and refrigerate for 6 to 24 hours.
Soak about 20 6-inch wooden skewers, or 10 12-inch skewers, in water to cover for 30 minutes. You can also use metal skewers, which do not need soaking.
Meanwhile, make the Chermoula: Heat a small skillet over medium heat. Add the cumin and coriander and stir in the fry pan for 1 to 2 minutes, until you smell the spices toasting a bit. Transfer to a small bowl or container and cool. Stir in the parsley, cilantro, jalapeno, garlic, salt, paprika, olive oil and lemon juice. Taste and adjust the seasonings as desired.
Thread the skewers with the lamb. Discard the remaining marinade.
Heat a grill pan over medium high heat (you can also cook these on a grill over medium high heat). Cook the kebabs for about 8 minutes total for medium rare, turning them every few minutes to get nice grill pan marks on most sides of the meat.
Serve hot or at room temperature with the cilantro, lemon wedges and chermoula.
Notes
Buy leg or shoulder meat and cube it yourself, or perhaps a lamb steak. These are the best cuts of lamb for cubing and skewering; and you can also buy them precut if you like. Butcher counters will have the freshest meat, always, so try and purchase your lamb there, and check with the butcher to make sure you are getting the right cut of lamb for quick cooking kebabs.I often cut lamb for kebabs into 1 1/2 inch cubes. They will shrink a bit while cooking, but still be generous in size. This way you can get nicely browned cubes without worrying about the middle losing its pink juiciness.