1.Cut cheese, capsicum and zucchini each into 16 bite-sized pieces.
2.Thread cheese, capsicum and zucchini onto 16 small bamboo skewers or strong toothpicks. Cook skewers on heated oiled grill plate (or grill or barbecue) until tender.
3.Meanwhile, combine remaining ingredients in small bowl; season to taste.
4.Serve skewers immediately with lemon and harissa mayonnaise.
Soak bamboo skewers in cold water for at least an hour before using to prevent them from scorching during cooking.Note