Fri, 29 August 2014
I had a bunch of duck meat leftover from a sausage-making project and wanted to use it as an appetizer at a big party, so I came up with these tasty kebabs. The pomegranate molasses adds some tang and brings out the flavour of the duck, and the harissa sauce gives it a nice spicy kick. If you can’t find duck or it’s too pricy, this treatment would also work well with boneless skinless chicken thighs, or even lamb.
Category:grilling -- posted at: 6:00pm PDT