From: Chef Tom Douglas of Palace Kitchen, Lola, Dahlia Lounge and Etta's, all in Seattle. Yield: 12 appetizer servings. SPICY HARISSA AND HONEY GLAZE 2/3 cup honey 2 1/2 Tbsp. harissa 2 1/2 Tbsp. fresh cilantro, chopped 2 tsp. fresh ginger, peeled and grated 1 tsp. garlic, minced 3/4 tsp. kosher salt 1/2 tsp. freshly ground black pepper KEBABS: 3 lb. pork butt, boneless, cut into bite-size (1") chunks 12 10-inch bamboo skewers, soaked 30 minutes in water and drained 2 Tbsp. olive oil for ...
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