The sausages are wonderful with the intense dark-red condiment harissa as well as the charmoula that accompanies the halibut skewers. Almost any sausages can be used in this recipe; spicy lamb merguez are especially tasty.Plus: More Grilling Recipes and Tips

Best New Chef 1999 Suzanne Goin
Suzanne Goin
July 2003

Gallery

Credit: © Reed Davis

Recipe Summary

active:
45 mins
total:
1 hr
Yield:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a grill or preheat the broiler. In a large saucepan of boiling water, cook the sausages over moderate heat just until firm, 2 to 3 minutes. Drain and let cool slightly. Slice each sausage diagonally into 4 equal pieces.

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  • Divide the sausages and peppers and thread them onto 10 long bamboo skewers with 1 or 2 onion pieces each, alternating the ingredients and beginning and ending with the sausage. Arrange the skewers on a large platter and brush with 1/4 cup of the harissa.

  • Grill the skewers over a medium-hot fire or broil for about 8 minutes, until the sausage is cooked through and the peppers and onion are tender and slightly charred. Serve with bowls of the remaining harissa and the Mint Yogurt Sauce.

Make Ahead

The uncooked skewers can be refrigerated overnight.

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