Honey Harissa Chicken Skewers with Grilled Corn & Peach Salad
These honey harissa chicken skewers bring bold, smoky heat straight off the Big Green Egg, balanced by a bright, juicy grilled corn and peach salad on the side. Sweet honey...
Harissa Carrots
Sides & Appetizers
Grill
Vibrant and flavorful, these Harissa Carrots are a delightful fusion of sweet and spicy. Tossed in a bold harissa glaze, the carrots are roasted until caramelized and tender, enhancing their natural sweetness while adding a smoky, spicy kick. Garnished with fresh herbs and a hint of citrus, this dish is perfect as a side or a standout addition to any meal. Simple yet packed with flavor, it’s a fresh take on a classic vegetable.
Ingredients
- 6-8 medium-sized carrots (peeled and cut into halves or quarters lengthwise)
- 2-3 Tbsp olive oil
- 1 1/2 Tbsp harissa paste (adjust to taste)
- 1 Tbsp honey
- 1 C Greek Yogurt
- 2-3 oz feta cheese
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
- 1 can chickpeas
Directions
Set your Big Green Egg for indirect cooking by placing a convEGGtor in the Egg with the legs facing up.
Preheat the Big Green Egg to around 400°F (204°C).
Peel the carrots and cut them lengthwise into halves or quarters (depending on the size of the carrots). You want them to cook evenly on the grill.
In a mixing bowl, combine chickpeas, harissa paste, ground cumin, smoked paprika, salt, and pepper. Coat evenly.
Toss the carrot pieces in olive oil, salt and pepper, ensuring that they are evenly coated. Let them marinate for about 10-15 minutes to absorb the flavors.
Once the Big Green Egg has reached the desired temperature, place the carrots directly on a cookie sheet in the Big Green Egg
Close the lid and cook the carrots for about 15minutes.
Add Chickpeas to the cookie sheet, flip the carrots, and cook for another 15 minutes. The carrots should be tender and lightly charred on the outside.
Remove the carrots from the grill
Coat serving dish with Greek yogurt, add chickpeas then carrots.
Sprinkle feta cheese on top and drip fresh honey and olive oil.
Garnish with fresh parsley.
Recipes
Rolled Picanha with Smoked Bacon, Caramelised Plantain & Melted Cheese
Cook a Colombian-style rolled picanha on the Big Green Egg — a showstopping Big Green Egg beef recipe where a butterflied rump cap is layered with smoked bacon, mozzarella, and...
Peri Peri Chicken Wings
Learn how to make crispy smoked Peri Peri chicken wings on the Big Green Egg using a reverse sear method. Wings are dry-brined overnight with baking powder and kosher salt...
Cochinita Pibil Tacos
Cochinita pibil tacos are a traditional dish from the Yucatán Peninsula in southeastern Mexico, built around one of the region's most iconic preparations: cochinita pibil, which means "little pig cooked...