Harissa Honey Marinated Pork Sausage & Peach Kebabs

Harissa Honey Marinated Pork Sausage & Peach Kebabs
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    [post_date] => 2017-06-08 05:50:25
    [post_date_gmt] => 2017-06-08 11:50:25
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    [post_title] => Harissa Honey Marinated Pork Sausage & Peach Kebabs
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06.08
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TOTAL TIME :15minutes15minutes
4servings
INGREDIENTS
  • 3 medium firm peaches (not completely hard but still firm)
  • 1 lb pastured raised pork bratwursts*
  • 2 tablespoons low-sodium Tamari (sub soy sauce)
  • 2 tablespoons runny honey
  • 2 tablespoons avocado oil (sub coconut oil or grapeseed)
  • 1 tablespoon harissa seasoning
  • 1/2 cup fresh basil leaves
DIRECTIONS
  1. *Feel free to use shrimp or chicken or beef cut into bite-sized pieces. **If using wooden skewers, soak in water for at least 20 minutes before using. Slice peaches vertically into approximately 3/4 inch thick pieces (I got about 6-8 per peach). Slice bratwurst into approximately 1 1/2 inch long pieces, leaving casing on.
  2. Add peaches and bratwursts to a large Ziplock or other marinating container. Whisk together tamari, honey, avocado oil and harissa and pour over peaches and brats. Seal bag or container tightly and shake to evenly distribute marinade. Refrigerate for at least four hours and up to 12 (more than that and the peaches will start to break down).
  3. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Drain peaches and brats in a colander, then add to skewers in whatever order you like. I tried to keep the peaches vertically, so they're less likely to fall off. Place skewers on parchment-lined baking sheet.
  4. Heat an indoor or outdoor grill to medium high heat and grill skewers on each side; I grill the first side for 3-4 minutes, and the other side cooks more quickly so 1-2 minutes. While they're grilling, discard the parchment paper on your baking sheet and add a fresh piece.
  5. Cut into a piece of your brats. If they have nice grill marks but aren't cooked through all the way, add skewers to your freshly-lined baking sheet and bake in the oven for 5-10 minutes until cooked through. Serve immediately with torn basil leaves. Leftovers will keep tightly sealed in the refrigerator up to 4 days.
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  • Galyean Frye

    I absolutely love this recipe. I used grapeseed oil instead of avocado because of allergies and it was divine. I went to Spouts and was unable to find the Harissa seasoning. When I Googled “harissa” it said that it was the most similar to Cuman so that’s what was used. I was wondering if you had any other alternative seasoning that you would use or if the cuman is the best bet.

    • Laura Lea Goldberg

      Hi!!! I’m so glad you enjoyed the recipe! I actually am not familiar with Cuman but that is good to know. I don’t know any other alternatives, but I know that there are a lot of recipes for homemade harissa online! Thanks for sharing your experience xx