Indian Spiced Kebabs with Peanut Sauce

It’s grill season here in Florida, and who doesn’t like meat on a stick. Try these flavorful chicken kebabs to spice up your weeknight dinner. Serve with peanut sauce for dipping.

2T soy sauce

2T molasses

1 T lime juice

1t cumin

1 t minced ginger

1 t Thai red chili paste

1/2 t turmeric

1 1/2 boneless skinless chicken breasts cut into 2-3″chunks

Place all the ingredients except chicken into a gallon sized zip lock bag, and massage together until combined, add chicken and marinate for at least 1/2 hour in the refrigerator. take out chicken, throw away marinade and thread on metal or bamboo skewers that have been soaked in water so they will not burn.

Place on preheated grill sprayed with non stick cooking spray over med heat.  Cook for about 3 min on each side or until no longer pink. Serve with peanut dipping sauce.

Peanut Dipping sauce

The recipe can be made ahead and kept in the fridge for a couple of days, try the leftovers tossed with pasta for a quick asian pasta salad.

3 T creamy peanut butter

1/3 cup chicken broth

1/2 cup seeded tomato

2T finely chopped green onions

2T chopped cilantro

1 T soy sauce

1T lime juice

1t fresh minced ginger

1t chopped jalapeno

1t sriracha or hot sauce

1t honey

1 garlic clove minced

In a small sauce pan, combine broth and peanut butter over low heat until smooth, stirring with a whisk, remove from heat and add remaining ingredients. Serve at room temperature with kebabs.

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