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
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 brushing
to taste, kosher salt
to taste, freshly ground black pepper
* * *
PER SERVING (FOR EACH "SIZZLE PAN"):
1 cup onion, thinly sliced
1 Tbsp. green onions, sliced
2 tsp. olive oil 1 tsp. + 1 Tbsp. ouzo
1 Tbsp. fresh lemon juice
1 tsp. lemon zest, grated
Combine honey, harissa, cilantro, ginger, garlic, salt and pepper in a small bowl and stir to combine. Set aside.
Fire up the grill. Thread pork onto bamboo skewers, dividing the meat evenly. Set the kebabs on a large plate, brush them on both sides with olive oil, and season them on both sides with salt and pepper. Grill the pork over direct heat, with the lid off, turning as needed, until the pork is done, 5-10 minutes, depending on the heat of your fire. During last few minutes of cooking, start brushing the kebabs with glaze. The honey in the glaze can burn, so don't start brushing kebabs too early. Remove kebabs to a plate and brush them again with glaze. Serve immediately.
For service: Combine onion, green onion, oil, 1 tsp. ouzo, lemon juice and zest in a bowl. Heat a dry sizzle pan over high heat until very hot. Throw onion mixture on the pan and allow onions to char. Remove pan from heat and top with kebabs. Drizzle remaining Tbsp. ouzo over pan, trying to hit the hot surface of the pan rather than the kebabs, so ouzo sizzles and vaporizes. Serve immediately.
Chef's note: "At Lola, we serve kebabs on a bed of charred onions on individual hot flat metal pans we call 'sizzle pans.'"