The sweet/hot combination of this simple preparation screams for a juicy, fruity Grillo from Sicily.
- 1 lb boneless skinless chicken thighs
- 1 lb large raw shrimp, peeled and deveined, about 10-16 shrimp
- Kosher salt
- Cracked black pepper
- 2 tablespoons vegetable oil
- ¼ cup honey
- 3 tablespoons harissa
- 1 teaspoon lemon juice
- 1 garlic clove, finely minced
Preheat grill to medium high heat. Cut the chicken into large one-inch cubes and toss with a splash of oil, salt and pepper to taste. Put 2-3 pieces of chicken on each skewer and set aside. Likewise, toss the peeled shrimp with oil, salt and pepper and skewer 2-3 shrimp on separate skewers. Refrigerate until the sauce is done and ready to grill.
Whisk together the honey, harissa, lemon juice and garlic in a small frying pan over medium high heat. Bring it to a boil and continue to boil it, whisking constantly, until the sauce has thickened enough to coat the back of a spoon. Remove the sauce from the heat.
Grill the chicken for 12 minutes, turning once, and then add the shrimp and baste both chicken and shrimp with the sauce. Cook the shrimp 1-2 minutes a side, and cook the chicken for an additional 5 minutes, turning and brushing with the sauce, taking care it does not burn.
When chicken and shrimp are done, move to a platter and generously lather with remaining sauce. Makes 4 servings.