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.