Source: George Foreman's Knock-Out-The-Fat Cookbook

Chicken Kabobs with Peanut dipping Sauce
Chicken kabobs make a great entree or appetizer. Serve them over a bed of saffron or jasmine rice as a main dish, wit peanut sauce on the side, or as an appetizer with peanut sauce while your entree is grilling.
Serves: 4
Prep Time: 20 minutes
Cook Time: 20 minutes


light soy sauce, or tamari
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon peanut oil
1 tablespoon ginger, minced
1 teaspoon ground coriander
2 chicken breast, boned, skinned, and cut in half
1/2 red bell pepper, cut into 1/2 inch cubes
8 green onions, green tops cut to 2 inches
canola oil, for grid, if using a charcoal grill
8 metal skewers
3 tablespoons peanut oil
1 cup onion, chopped
1/4 cup ginger, minced
2 garlic cloves, minced
1 cup 25% less fat creamy peanut butter, (crunchy or creamy)
3/4 cup coconut milk
1/3 cup light soy sauce
1/4 cup honey
3 tablespoons fresh lime juice
2 teaspoons curry paste, red, green, or yellow
1/4 cup cilantro leaves, chopped

To make the marinade:
Combine all the marinade ingredients in a medium bowl and mix well.

Cut each half-breast into 4 lengthwise strips, and then cut them in thirds. You should have bitesize chunks.

Add the chicken to the marinade, cover, and marinate in the refrigerator for 2-6 hours.

To make the peanut sauce:
In a medium saucepan over medium-high heat, add the oil, onion, ginger, and garlice. Saute for about 10 minutes, or until the vegetables are tender.

Stir in the peanut butter, coconut milk, soy sauce, honey, lime juice, and curry paste. Reduce the heat to low and simmer for about 5 minutes, stirring occasionally.

Remove the pan from the heat and stir in the cilantro. Serve warm. If the mixture is too thick, thin it with coconut milk or water.

Unused sauce can be refrigerated up to a week.

To make the kabobs:
Parboil the bell pepper cubes for about 5 minutes.

Thread the chicken chunks onto skewers, with bell pepper cubes interspersed and 1 green onion in the middle of each skewer.

Prepare the grill or electric grilling machine.

If using a charcoal grill, oil the grid and place it above ashen coals. Grill kabobs over direct heat for 5 to 6 minutes, or until the chicken meat is completely white and the juices run clear, turning once and basting before turnings. Serve with Peanut Sauce on the side.

If using an electric grilling machine, place the kabobs on a hot grill, drizzle a bit of the marinade over the top, and grill for about 4 minutes, or until the chicken meat is completely white and the juices run clear. Serve with peanut sauce on the side.

Ingredients #1-7 are for the marinade. Ingredients #8-12 are for the kabobs. Ingredients #13-23 are for the Peanut Sauce.