Honey Harissa Chicken Skewers with Grilled Corn & Peach Salad
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Rotisserie Picanha
Beef & Lamb
Rotisserie
Ingredients
1 whole picanha
1 tbsp salt
½ tbsp garlic powder
2 tsp onion powder
1 tsp black pepper
1 tsp sumac
1.5 tbsp neutral oil
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Big Green Egg Rotisserie
Directions
- Stabilize the Big Green Egg at 400°F (200°C), with the rotisserie attachment.
- Mix the dry spices together then add in the neutral oil to create a paste.
- Skewer the picanha so the fat cap is facing out and the steak is in a “c” shape.
- Coat the picanha in seasoning.
- Cook for 15-20 minutes depending on the level of doneness you prefer, 125°F (52°C) for medium rare and 130°F (54°C) for medium are the internal temperatures.
- Slice thin against the grain and serve.
Recipes
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