These grilled pork skewers bring serious restaurant energy to a weeknight dinner, with a punchy peanut-lime marinade that caramelizes beautifully over high heat and leaves the meat juicy, charred, and deeply flavorful. The accompanying olive tapenade — built from Kalamata and green olives, capers, lemon, and fresh thyme — adds a briny, herbaceous contrast that makes every bite feel complete. Getting that kind of bold, layered flavor while keeping things gut-friendly can feel like a tall order, but this recipe handles it smartly. Garlic-infused oil delivers all the savory depth of garlic without the fructans, and the peanut butter and maple syrup are used at portions well within safe thresholds. Tamari steps in for soy sauce and keeps things clean, while scallion greens add a fresh finish without the problematic white parts. The whole thing comes together in stages — marinate the pork, pulse the tapenade, then grill — and serves six, making it a strong choice for a casual dinner party or a week of satisfying leftovers. Finish with a squeeze of lime and you've got a dish that tastes indulgent without any of the second-guessing.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
If using wooden skewers, soak them in cold water for at least 30 minutes so they don't scorch on the grill.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
