Peanut-chile kabobs

Yield: 4 Servings

Measure Ingredient
3 tablespoons Cayenne powder
4 Scallions; chopped
4 Cloves garlic; minced
1 teaspoon Finely chopped fresh ginger
1 tablespoon Peanut oil
1 cup Chicken broth
1 tablespoon Soy sauce
2 teaspoons Dark brown sugar
¼ teaspoon Ground cumin
3 tablespoons Lime juice
½ cup Crunchy peanut butter
1 pounds Pork roast; cut into 1 inch cubes. An alternative is meat that has already been cut for fajitas. This way; you can use pork; beef or chicken.

From: "Goslowsky, George" <gjgoslow@...> Date: Tue, 27 Aug 1996 16:40:29 -0500 Saute' the scallions, garlic and ginger in the oil for 3 to 4 minutes until soft and transparent but not browned. Add the chicken stock and bring to a boil. Reduce the heat and stir in the remaining ingredients. Simmer the sauce, uncovered for 10 to 15 minutes until thickened.

Toss meat with mixture until evenly coated. Marinate the meat at room temperature for 2 hours. Thread the meat on skewers and broil or grill until done, basting once with the sauce. Serve with a side dish of the sauce for dipping.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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