Pork Shish Kebab With Soy-Nut Butter Sauce
Posted: Thursday, January 29, 2009
by Peter Alfieri
Buon Appetito Providence
I came up with this recipe mainly for two reasons. First, the salmonella scare regarding peanut butter. This recipe uses soy-nut butter which emulates the taste of peanut butter. Second, there is a substantial amount of the population that have peanut allergies. That being said, this recipe should have more curb appeal.
A little bit about soy; it contains a significant amount of essential amino acids and therefore a good source of protein. Soybeans are used as a main ingredient in many processed foods, and also used to replace dairy. So, if you think that you don't consume soy on any given level you may want to think again.
If you're wondering if this can be cooked under a broiler, it can, just set your broiler to high and keep the skewers 3-4 inches away. That being said, this dish can be enjoyed all year long. Give this recipe a try, it's versatile and provides a peanut butter flavor without the drawbacks of consuming peanut butter.
Difficulty (Scale from 1-10): 5
Serves: 6 (appetizer servings)
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Ingredients
1 pound boneless pork - cut into 2 inch pieces
1 large orange bell pepper - cut into 2 inch pieces
1 large Vidalia onion - quartered & separated
1/3 cup of water
3 tablespoons of creamy soy-nut butter
2 tablespoons of finely chopped pineapple
1 jalapeño pepper - seeded & deveined - finely chopped
2 cloves of garlic - minced
1/2 teaspoon of reduced sodium soy sauce
Preparation
Thread pork, bell pepper, and onion alternating on skewers.
Preheat grill or broiler
Meanwhile, in a small sauce pan, combine water, soy-nut butter, chopped pineapple, jalapeño pepper, garlic, and soy sauce. Heat until melted and nearly smooth, whisking constantly, then set aside.
Once skewers are cooked, serve with soy-nut butter sauce.
Enjoy your shish kebab!
A little bit about soy; it contains a significant amount of essential amino acids and therefore a good source of protein. Soybeans are used as a main ingredient in many processed foods, and also used to replace dairy. So, if you think that you don't consume soy on any given level you may want to think again.
If you're wondering if this can be cooked under a broiler, it can, just set your broiler to high and keep the skewers 3-4 inches away. That being said, this dish can be enjoyed all year long. Give this recipe a try, it's versatile and provides a peanut butter flavor without the drawbacks of consuming peanut butter.
Difficulty (Scale from 1-10): 5
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Ingredients
1 pound boneless pork - cut into 2 inch pieces
1 large orange bell pepper - cut into 2 inch pieces
1 large Vidalia onion - quartered & separated
1/3 cup of water
3 tablespoons of creamy soy-nut butter
2 tablespoons of finely chopped pineapple
1 jalapeño pepper - seeded & deveined - finely chopped
2 cloves of garlic - minced
1/2 teaspoon of reduced sodium soy sauce
Preparation
Thread pork, bell pepper, and onion alternating on skewers.
Preheat grill or broiler
Meanwhile, in a small sauce pan, combine water, soy-nut butter, chopped pineapple, jalapeño pepper, garlic, and soy sauce. Heat until melted and nearly smooth, whisking constantly, then set aside.
Once skewers are cooked, serve with soy-nut butter sauce.
Enjoy your shish kebab!
This Article has been viewed 187 times. (Not updated in real-time.)
Top-level comments on this article: (2 total)I'll have try this. Sounds good. Thanks and continue with the recipies!
Peter, again this sounds absolutely delicious, and I printed this one out for my wife as well as she wants to try it....and boy did you make me hungry, I don't know how you come up with these great dishes, but you know, my wife and I are starting our own little book of recipes of yours....This pork Shish Kebob, sound absolutely devine......Thanks again for another yummy......Your friend in pen....Gary.....Hope you are doing well.....Take care my friend
We want your comments! If you can read this, you don't have javascript enabled, so you can't use this comment system. Please enable javascript.