Red Meat Allergy Friendly Miso-Ginger Pork Skewers with Lemon Aioli

Total time1 hr 7 min

Prep time25 min

Cook time12 min

Red Meat Allergy Friendly Miso-Ginger Pork Skewers with Lemon Aioli

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Ingredients

4 servings

For the skewers

1.5 lb pork tenderloin, cut into 1-inch cubes
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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Chef's tip
Choose chicken breasts of similar thickness, or pound them evenly. Cooking time may vary, so cook to 165°F (74°C) before slicing.
3 tbsp white miso paste
2 tbsp tamari
1 tbsp garlic-infused oil
1 tbsp fresh ginger, finely grated
1 tbsp maple syrup
1 tsp toasted sesame oil
½ tsp ground ginger
salt and pepper, to taste

For the lemon aioli

2 pasteurized egg yolks
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp dijon mustard
1 tbsp garlic-infused oil
½ cup light olive oil or neutral oil
¼ tsp salt
¼ tsp white pepper

For serving

3 scallions, green tops only, thinly sliced (optional)
1 tbsp sesame seeds (optional)
lemon wedges, for serving (optional)

Instructions

1
If using wooden skewers, soak them in cold water for at least 30 minutes so they don't scorch on the grill.
2
In a medium bowl, whisk together the white miso paste, tamari, garlic-infused oil (for the marinade), fresh ginger, maple syrup, toasted sesame oil, and ground ginger until smooth. Add the pork cubes and toss to coat evenly. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.

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