Tuesday, June 2, 2009
Love these chicken kabobs! They're SO very tasty. If you're a fan of peanut chicken you'll fall for these too. You can make them as spicy or mild as you like by adjusting the amount of pepper you add to the marinade. If you're reading this from the vicinity of Northeastern Indiana, and these look good to you, please come to the Relay for Life this Friday night. I'll be serving these up at the Kosciusko County Fairgrounds on Winona Lake. Chicken Kabobs and Beef on a Stick will be up for grabs from 5-8 pm. All proceeds go to the American Cancer Society. We'd love to see you there. Oh, and the circus will be there too, so bring the kids!
Of course, if you're nowhere near Indiana and you'd like to make these yourself, here's what you need: reduced-fat creamy peanut butter, soy sauce,lemon juice, brown sugar, ground coriander, ground cumin, salt, pepper, cayenne pepper, 1 garlic clove and 1 large onion. This isn't the greatest picture of my ingredients. I was in a hurry to throw this together before we hosted a playdate this morning. I forgot to put in the coriander and cumin. Oops.
Finely chop the onion and garlic and mix all of the ingredients together. I've seen prettier marinades. What this lacks in aesthetic appeal it makes up in deliciousness, I promise.
Cut up a pound to a pound and a half of boneless skinless chicken breast into one inch cubes and add them to the marinade.
Once the chicken is coated, cover and refrigerate for 8 hours or overnight.
Thread chicken onto eight metal or soaked wooden skewers.
Grill, over medium heat or broil 4 inches from the heat for 8-10 minutes or until no longer pink, turning once.
Spicy Peanut Chicken Kabobs from Taste of Home's Light and Tasty Magazine
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
1 large onion, finely chopped
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
In a small bowl, combine the first 10 ingredients. Set aside 3 tablespoons
marinade for sauce. Pour remaining marinade into a large resealable plastic bag;
add onion and chicken. Seal bag and turn to coat; refrigerate overnight. Cover
and refrigerate sauce. If grilling the chicken, coat grill rack with cooking
spray before starting the grill. Drain and discard marinade. Thread chicken onto
eight metal or soaked wooden skewers. Grill, covered, over medium heat or
broil 4 in. from the heat for 8-10 minutes or until no longer pink, turning once.
One serving: 1 kabob Calories: 94 Fat: 3 g Saturated Fat: 1 g Cholesterol: 31 mg Sodium: 275 mg Carbohydrate: 4 g Fiber: 1 g Protein: 13 g Diabetic Exchange: 2 very lean meat, 1/2 fat.
Weight Watchers Points: Just 2!
For a printable copy of this recipe, click here!