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
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
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!