If using wooden skewers, soak them in water for 30 minutes to prevent burning.

In a large bowl, combine harissa paste, 2 tablespoons olive oil, minced garlic, cumin, coriander, smoked paprika, lemon zest, and half the lemon juice. Mix well.

Add the lamb cubes to the marinade and toss until evenly coated. Cover and refrigerate for at least 20 minutes, or up to 4 hours for deeper flavour.

Thread the marinated lamb onto skewers, leaving small gaps between pieces for even cooking.

Preheat a grill pan or barbecue to medium-high heat. Brush with remaining olive oil.

Grill the lamb skewers for 10-12 minutes, turning every 2-3 minutes, until charred on the outside and cooked until internal temperature reaches 63°C for medium or 71°C for well done.

While lamb rests, prepare the labneh by spreading it onto a serving platter. Drizzle with extra virgin olive oil and sprinkle with sumac.

Combine parsley, mint, red onion, cherry tomatoes, and cucumber in a bowl. Dress with remaining lemon juice, a drizzle of olive oil, salt and pepper.

Place the grilled lamb skewers over the labneh, serve alongside the fresh herb salad, and enjoy immediately.