Harissa Honey Roasted Vegetable Skewers

This recipe is part of the 2021 Juneteenth Cookout. Join me in celebrating Juneteenth by checking out the list of contributors to the 2021 Juneteenth Virtual Cookout down below. 40+ black creators contributed to this collaborative menu as a Freedom Day tribute. Juneteenth marks our country’s second independence day, the final emancipation of those enslaved in the US back in announced in 1865. Join in, share, and help us continue the legacy of celebrating progress. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2021 on Instagram.

Whether grilled or roasted these vegetable skewers brushed with my mouthwatering Harissa Honey sauce are a much needed addition to your summer cookout menu. Vegetable skewers are one of the most versatile cookout staples that can take on many shapes and endless varieties. One easy way to take your vegetable skewers to the next level is by adding a little homemade sauce before you throw them on the grill or put them in oven, and my Harissa Honey sauce will be an instant family favorite.

For this year’s Juneteenth Cookout I was determined to build a dish around a spice blend that I picked it up on a whim at The Spice Rack, a black-owned spice shop in Philadelphia. The Spice Rack intentionally carries a wide array of spices and spice blends from Africa and the Caribbean and shopping there has expanded my knowledge of spices from these areas of the world. Their harissa spice blend is one that gets a lot of use in our kitchen. After doing some deep research and learning of its rich history as a North African chile paste and condiment, I knew it was the perfect ingredient to explore using for this year’s Juneteenth Cookout. After creating my own harissa paste, and pairing it with the sweet notes of honey for this epic sauce – I knew it would be the perfect addition to vegetables and meats.

Dive into some background on harissa, and grab the recipe below. You can also check out the Juneteenth Cookout recipes from over 40 other Black food bloggers at the end of this post.

What is Harissa?

Originating in Tunisia, a country in North Africa, Harissa is most commonly known as a chile paste that can be added to meat marinades, stew broths, cous cous and used to create sauces for vegetables. The original version of this dish was made with boublaki peppers that were pounded into a coarse paste, however, many at home recipes involve a mix of dried and roasted red peppers, garlic, and spices (e.g., coriander, smoked paprika, and cumin) that are blended in the food processor. While its origins are in Tunisia, versions of harissa is also common in other North African countries such as Algeria, Egypt, Morocco, and Libya as well as the Middle East. Each country boasting their own style and form of the paste, and including additional ingredients such as tomato paste or even taking a dessert form.

Ingredients for Harissa Paste

Some key ingredients for my version of the harissa paste include:

• Dried Thai Chili Peppers – Although any dried red pepper can be leveraged here – dried Thai chiles are the ones I came across the most when researching this recipe. It is important to rehydrate these chilis before placing in the food processor or it can create issues with your paste consistency.
• Roasted Red (or Green) Peppers – Either roasted in the oven or using jarred peppers (with excess brine/oil removed) – roasted peppers are essential to this paste. Additionally, I have found both red and green versions of harissa paste and as such green peppers will alter the vibrant red color I love for this paste.
• Scotch Bonnet Pepper (Optional) – Although you will not find this ingredient in other harissa paste, I add a scotch bonnet (or alternatively a habanero pepper) to elevate the spice quite a few levels. If you are not a fan of extra spicy sauces or foods, then I would omit this ingredient.
• Smoked Paprika – A key to achieving the hint of smokiness that is present in many harissa pastes is the smoked paprika.
• Caraway Seeds – For this recipe toasted caraway seeds add a complexity. If you do not have caraway seeds you can use fennel seeds as a substitution, however, it will give a hint of licorice flavoring to the past versus the earthiness of caraway.
• Other North African Spices: There are an abundance of spices common to North African cooking, for this recipe I kept it simple with coriander and cumin. Other spices that could be considered to really make this paste your own are ground ginger, turmeric, or allspice.
• Tomato Paste (Optional) – Because I was worried about creating a true paste like consistency I added a bit of tomato paste to thicken the sauce. This added a bit a tanginess which I quite enjoyed so I highly recommend adding this to yours.

Grab the full recipe for my Harissa Honey Roasted Vegetable Skewers below.

Harissa Honey Roasted Vegetable Skewers

Servings: 8-10 Skewers | Prep time: 15 minutes (includes time to marinade skewers) | Cook time: 40 Minutes | Total time: 55 Minutes

Ingredients

For the Harissa Honey Marinade

• 6-8 Dried Thai Chili Peppers, Rehydrated
• 1 Cup Roasted Red Peppers (Jarred)
• 1 Teaspoon, Ground Caraway
• 2 Teaspoons Ground Coriander
• 2 teaspoons Ground Cumin
• 2 Teaspoons Smoked Paprika
• 1 Scotch Bonnet Pepper, Seeds Removed (Optional)
• 1 Tablespoon Tomato Paste (Optional)
• 6 Cloves of Garlic
• Juice of 1 Small Lemon (alternatively 2 Tablespoons Lemon Juice)
• 1 Tablespoon Salt
• 2 Tablespoons Olive Oil for Paste plus 1/4 Cup for Marinade
• 4 Tablespoons Harissa Paste (see recipe below.)
• 2 Tablespoons Honey

For the Vegetable Skewers

• 2 Cups (approx.) Baby Red Potatoes
• 3 Ears of Corn, Cut into Fours
• 2 Red Bell Peppers
• 1 Cup White Mushrooms
• 1 Cup Cherry Tomatoes
• 1 Cup Red Onion (cut into large 1/2 inch slices)

Instructions 

For the Harissa Honey Marinade

1. To rehydrate Thai chiles, place in a heat proof bowl, and pour boiling water over them until just covered. Cover with plastic wrap and let sit for fifteen minutes until soft. Wearing gloves remove stems and seeds.
2. Prepare harissa paste by placing rehydrated dried chiles, roasted red peppers, scotch bonnet, garlic, caraway, coriander, cumin, smoked paprika, tomato paste, and garlic cloves into a food processor. Puree until a paste forms. Stir in lemon juice, 2 tablespoons olive oil, and salt. Return lid to food processor and pulse a few times to combine.
3. Combine 4 tablespoons of the harissa paste, two tablespoons of honey, and 1/4 cup olive oil in a small bowl and whisk until well combined. The reserve harissa paste can placed in an airtight container and refrigerated for up to a month.
4. Set aside while vegetable skewers are prepared.

For the Vegetable Skewers

1. Parboil red potatoes by boiling them for 5-10 minutes and then immediately transferring them to an ice bath. Potatoes should still be firm but a fork should easily pierce them. Allow to cool completely before moving to step 2.
2. Line a rimmed baking sheet with foil and insert rack. Prepare the vegetable skewers by threading corn, cherry tomatoes, red onion, red bell peppers, mushrooms, and potatoes on the skewers. Note: I alternate starchy vegetables (corn and potatoes) between the others for even cooking. Place skewers onto a baking sheet as prepared.
3. For oven-roasting: Preheat the oven to 425 degrees. While oven heats brush vegetable skewers with Harissa Honey marinade. Rotate skewers to ensure all sides are coated. Allow sauce to marinade on skewers for at least 10 minutes before placing oven. Place in oven and roast for 20 minutes until vegetables are tender and a nice char has formed. (Alternatively, these can be placed on a prepared charcoal or gas grilled. Cook time is approximately 10-15 minutes for grilling method.)
4. Serve on skewers as is or remove from skewers and serve on a platter or in a bowl. Top with green onion or additional harissa honey sauce if desired.

Check out some of the other awesome recipes included in the Juneteeth Cookout below – there’s a little something for everyone!

Juneteenth Cookout Recipe Round-Up

Watermelon Ice Pops  by A Girl Called Adri

Juneteenth Soul Rolls by Black Girls Who Brunch

Honey Buttermilk Biscuits with Roasted Strawberries by Britney Breaks Bread

Strawberry Collins by Brownbelle

Peach Cobbler Cinnamon Rolls by Butter Be Ready

Red Hot Pepper Shrimps by Chef and Steward

Jalapeno Cornbread Muffins by Chef Curl Ardee

Lemon Sour Cream Pound Cake by Chenée Today

Vegan Ranch Style Beans by Collards Are The Old Kale

Jamaican Jerk BBQ Ribs by Cooks with Soul

Sweet and Tangy Coleslaw by Crumb-Snatched

Strawberry-Basil Sorbet by D.M.R. Fine Foods

Red Velvet Layer Cake with Chocolate Covered Strawberries by Dash of Jazz

Red Velvet Cookies by Dish It With Tisha

Brisket Stuffed Baked Sweet Potatoes by Dude That Cookz

BBQ Baked Beans by Food Fidelity

Black Eyed Pea Salad by FoodLoveTog

Gluten Free Peach Cobbler (Vegan) by Good Food Baddie

Crispy Gluten-free Baked BBQ Chicken Wings by Gristle and Gossip

Summer Watermelon Fizz by Handy Chef

Watermelon and Cucumber Salad by Heal Me Delicious

Smoky Party Style Jollof Rice by Immaculate Ruemu

Crab Boil & Garlic Butter Sauce by Jamieson Diaries

Tamarind BBQ Wings by Just Add Hot Sauce

Hibiscus Rum Punch by Kenneth Temple

Strawberry Cheesecake Ice Cream by Lenox Bakery

Crockpot BBQ Pulled Pork Sandwiches by Mash & Spread

Grilled Hot Links & Chow Chow by Meiko And The Dish

Strawberry Lemonade Sangria by Nik Snacks

Brown Sugar Caramel No-Churn Ice Cream by Open Invitation Entertainment

Strawberry Basil Pineapple Mocktail by Orchids + Sweet Tea

Lemon Meringue Tart by Peaches 2 Peaches

Spicy Shrimp Creole by Pink Owl Kitchen

Strawberry Crunch Cake Brownies by Razzle Dazzle Life

Grilled Maque Choux Salad by Savor and Sage

Savannah Red Rice by Seasoned To Taste

Country Style Potato Salad by Sense & Edibility

Deviled Eggs by Slight Kitchen Werk

Rum Punch by Sweet & Sorrel

Mint Julep by Sweet Tea + Thyme

Almond Peach Cake by That Green Lyfe

Strawberry Cobbler Galette by The Dana Renée Way

Strawberry Baby Back Ribs by This Worthey Life