Anti Inflammatory Peanut-Lime Pork Skewers with Olive Tapenade

Total time1 hr 7 min

Prep time25 min

Cook time12 min

Anti Inflammatory Peanut-Lime Pork Skewers with Olive Tapenade

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Ingredients

6 servings

For the skewers

1 ½ 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 natural peanut butter (smooth)
3 tbsp fresh lime juice (about 2 limes)
2 tbsp tamari
2 tbsp garlic-infused oil
1 tbsp maple syrup
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 2.2 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
1 tsp fresh ginger, finely grated
½ tsp ground cumin
¼ tsp red pepper flakes
½ tsp kosher salt

For the tapenade

1 cup pitted kalamata olives
½ cup pitted green olives
2 tbsp capers, drained
2 tbsp garlic-infused oil
1 tbsp fresh lemon juice
1 tsp fresh thyme leaves
¼ tsp black pepper

For serving

3 scallions, green tops only, thinly sliced (optional)
lime 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 peanut butter, lime juice, tamari, garlic-infused oil, maple syrup, grated ginger, cumin, red pepper flakes, and kosher salt until smooth and fully combined.

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Anti Inflammatory Peanut-Lime Pork Skewers with Olive Tapenade

Anti Inflammatory Peanut-Lime Pork Skewers with Olive Tapenade | Fig App