Chicken Satay with Peanut Sauce

Categories: Beef Main Dish

Ingredients

• Kebabs:
• 4 skinless, boneless chicken breasts (about 1 1/4 lb.) cut into 1-inch cubes
• 3 Tbsp. soy sauce
• 2 tsp. sesame, peanut or olive oil
• 2 Tbsp. finely chopped cilantro or parsley
• 2 cloves garlic, crushed
• pinch of coarsely ground black pepper
• 8 oz. fresh mushrooms
• 1 sweet red pepper, cut into 1-inch squares
• 1 sweet red onion, quartered and separated into layers
• 1 Tbsp. sesame seeds
• Peanut Sauce:
• 1 tsp. olive oil
• 1 onion, finely chopped
• 1 tsp. chili powder
• 1 tsp. tomato paste
• 2 Tbsp. water
• 1/4 cup chunky peanut butter
• 3/4 cup 2% milk
• 1 tsp. Cajun spice or crushed hot pepper flakes or jalapeno pepper, optional

Directions

1. In a medium bowl, stir together chicken, soy sauce, sesame oil, cilantro, garlic and pepper. If time permits, cover chicken, place in the refrigerator and let marinade for 30 minutes or overnight.
2. Preheat barbecue grill to medium-high. If using bamboo skewers, soak in water for 30 minutes.
3. Thread eight long skewers alternately with the chicken and one piece of each of the vegetables. Discard any leftover chicken marinade.
4. Place skewers on greased barbecue grill. Close lid and grill for 12 to 15 minutes, turning several times or until chicken is cooked through.
5. Meanwhile, make the dipping sauce by heating oil in a nonstick frying pan over medium-high heat. Add onions and cook for 4 minutes or until translucent.
6. Mix the chili powder with the tomato paste and water; stir into onions and cook for 1 minute. Stir in the peanut butter and the milk; reduce heat to medium-low and cook for 4 minutes or until mixture begins to thicken.
7. For a spicier sauce, add 1 tsp. of Cajun spice or crushed hot pepper flakes, or add a chopped seeded jalapeno pepper.
8. Sprinkle the cooked kebabs with sesame seeds and serve hot with the peanut dipping sauce.

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