Make your own flavorsome Californian Harissa and luscious Lemony Halibut Skewers and amaze your taste buds. Embark on a culinary journey with this delightful mixture of your kitchen staples – dried ancho chiles, boiling water, garlic, kosher salt, plum tomatoes, Spanish smoked paprika, sweet paprika, sherry vinegar, fresh lemon juice, and ground cumin – to create the harissa.

Get your hands dirty and use a heatproof bowl to soak the anchos in boiling water, then make them into a smooth puree with garlic, olive oil, and salt. Add a combination of tomato, vinegar, lemon juice, cayenne, and cumin. You will need to save half the anchos and chop them finely to give your harissa that extra punch.

Next, design a tangy Mint Yogurt Sauce by marrying diced cucumber, lime juice, mint, and sugar, seasoned with salt and pepper. Chill it with yogurt to accentuate the taste.

Lightly toast cumin seeds and grind them. In the same pan, mix finely chopped garlic, cilantro, and parsley, then add ground cumin, paprika, cayenne, salt, and olive oil. This aromatic mixture is your charmoula. Retain some for your marinade and combine the rest with lemon juice and vinegar.

For the Lemony Halibut Skewers, marinate your halibut cubes in charmoula, and thread them on skewers alongside bay leaves and lemon pieces. Oil the grate, give it some salt, and grill. With a cooking time of 8 to 11 minutes, you can enjoy delicious skewers, hot off the grill, served with extra charmoula, Californian harissa, and the tantalizing mint yogurt sauce.

This delightful recipe allows you to stock up your refrigerator – harissa can be refrigerated for up to a week, charmoula for four days, and mint yogurt for six hours. Your prepared skewers can be refrigerated for up to two hours, allowing you to plan your culinary adventure ahead of time. Importantly, freshness is the essence of these uniquely Californian flavors – so make your vibrant Mint Yogurt Sauce on the day of your venture.