Lemony Halibut Skewers With Charmoula

Ingredients

• 2 tablespoons cumin seeds
• 3 garlic cloves
• 2 1/2 cups coarsely chopped cilantro, leaves and tender stems (1 large bunch)
• 1 cup flat-leaf parsley leaves
• 1 tablespoon sweet paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1 1/4 cups extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons unseasoned rice vinegar
• 3 pounds skinless halibut fillets, cut into 1 1/2-inch cubes (40 pieces)
• 1 large lemon, halved lengthwise and sliced 1/4 inch thick
• 30 fresh bay leaves, or dried bay leaves soaked in warm water for 30 minutes and drained
• Vegetable oil, for brushing
• Kosher salt
• California Harissa, for serving
• Mint Yogurt Sauce, for serving

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