Grilled Pork Kebabs with Spicy Harissa and Honey Glaze

From: Chef Tom Douglas of Palace Kitchen, Lola, Dahlia Lounge and Etta's, all in Seattle. Yield: 12 appetizer servings.

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.