Chicken kebabs with harissa marinade

Another recipe that I've long searched for and recently found is the marinade I had in an Algerian restaurant in Cambridge, MA. The ingredient that I was missing all these years turned out to be harissa--a north African chili paste. Here is a much altered recipe I found on the internet:

• 2 chicken breasts, cut into bite-sized (~1") cubes
• 1 clove garlic
• juice from 1/2 a lemon
• 3 Tblsp. harissa
• 1-2 tsps. olive oil
  
• cumin (about 1 tsp or to taste)
• dried or fresh mint (about 1tsp. or to taste)
  

Mix chicken, garlic, and lemon juice. Marinade 30 minutes in fridge. Mix in harissa, olive oil, cumin, and mint, and marinade a further 30 minutes in fridge. Assemble onto kebabs and grill.