Recipe of the Week: Spicy Peanut Chicken Kebabs

Spicy Peanut Chicken Kabobs with Seasonal Vegetables

Kebab (also occasionally transliterated as kebap, kabab, kebob, kabob) refers to a variety of meat dishes in Mediterranean, Central Asian and some Africa cusines, consisting of grilled or broiled meats on a skewer or stick.

The most common kebabs include lamb and beef, although others use goat, chicken, fish or shellfish. Like other ethnic foods brought by immigrants and travelers, the kebab has become part of everyday cuisine in multicultural countries.

We eat kabobs all year round at Rebecca Lane. I like to keep my meat and veggies seperate and spice it up with a variety of different marinades.

Enjoy!
Stacy

Ingredients:

MARINADE
• 1/4 cup reduced-fat creamy peanut butter
• 3 tablespoons reduced-sodium soy sauce
• 4-1/2 teaspoons lemon juice
• 1 tablespoon brown sugar
• 1-1/2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 to 1/2 teaspoon cayenne pepper
• 1 garlic clove, minced

KABOBS
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• Seasonal vegetables (yellow squash, eggplant, zucchini, red bell pepper, mushrooms, green onions)
• 1/3 cup fat-free Italian dressing

Directions:

1. In a small bowl, combine marinade ingredients. Set aside 3 tablespoons marinade for finishing sauce. Pour remaining marinade into a large resealable plastic bag and add chicken. Seal bag and turn to coat; refrigerate at least 3 hours; preferably overnight.

2. To prepare your veggies – cut into large chunks and put into a large resealable bag and add 1/3 cup dressing. Seal bag and turn to coat; refrigerate at least 30 minutes prior to grilling, but you could also marinate overnight.

3. When you are ready to prepare your kebabs – I like to separate my chicken from my veggies. Coat grill rack with cooking spray before starting the grill. Drain and discard both marinades. Thread chicken onto four metal or soaked wooden skewers and do the same with the veggies.

4. I like to put my veggies on about 5 minutes before my chicken. Grill chicken for 8-10 minutes or until no longer pink, turning occasionally. Brush with reserved sauce before serving (remember this is the 3 tablespoons you set aside - NOT what was in the chicken).

Image courtesy of Google Images