I came up with this recipe mainly for two reasons. First, salmonella is afraid of peanut butter. This recipe uses soy nut butter that emulates the taste of peanut butter. Second, there is a significant amount of the population who have peanut allergy. That said, this recipe should have more edging.
A little if I am; it contains a significant amount of essential amino acids and therefore a good source of protein. Soybeans are used as the main ingredient in many processed foods and are also used to replace dairy. So if you think you are not eating soy at a given level, you can think again.
If you are wondering if this can be cooked under a broiler, it might just set your broiler to high and keep the skewers 3-4 inches away. That said, this dish can be enjoyed all year round. Try this recipe, it is versatile and gives a peanut butter flavor without the disadvantages of consuming peanut butter.
Difficulty (scale from 1-10): 5
Serves: 6 (appetizer servings)
Preparation time: 25 minutes
Cooking 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 – quarter and separated
1/3 cup of water
3 tablespoons creamy soy nut butter
2 tablespoons finely chopped pineapple
1 jalapeño pepper – grafted and devised – finely chopped
2 cloves of garlic – minced
1/2 teaspoon of reduced sodium soy sauce
Pork, pepper and onion alternately on skewers.
Preheat grill or broiler.
Meanwhile, combine water, soy-nut butter, chopped pineapple, jalapeño pepper, garlic and soy sauce in a small sauce. Heat until melted and almost smooth, and whisk constantly, then set aside.
Once the skewers are cooked, serve with soy nut butter sauce.
Enjoy your shish kebab!