Kabob with Peanut Sauce Recipe

Name: Kabob with Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 plump clove garlic, chopped; 1-inch piece fresh ginger, peeled and sliced; 1 tablespoon minced green onion, including tender green tops; 1 teaspoon grated lemon zest or 1 tablespoon minced lemongrass; 1 tablespoon soy sauce; 1 tablespoon bourbon, white wine, or sherry; 1 teaspoon Asian sesame oil; 1/2 teaspoon freshly ground white pepper; 2 or 3 boneless, skinless chicken thighs; OR1 beef fillet, about 8 to 10 ounces or; 8 to 10 ounces pork tenderloin or; 1 lamb steak, about 8 to 10 ounces and 1 inch thick, boned; Olive or peanut oil; Salt and freshly ground black pepper; 1/3 cup Peanut Sauce

Servings: persons

1 plump clove garlic, chopped
1-inch piece fresh ginger, peeled and sliced
1 tablespoon minced green onion, including tender green tops
1 teaspoon grated lemon zest or 1 tablespoon minced lemongrass
1 tablespoon soy sauce
1 tablespoon bourbon, white wine, or sherry
1 teaspoon Asian sesame oil
1/2 teaspoon freshly ground white pepper
2 or 3 boneless, skinless chicken thighs
OR1 beef fillet, about 8 to 10 ounces or
8 to 10 ounces pork tenderloin or
1 lamb steak, about 8 to 10 ounces and 1 inch thick, boned
Olive or peanut oil
Salt and freshly ground black pepper
1/3 cup Peanut Sauce

1
To make the marinade: Combine the garlic, ginger, green onion, and lemon zest in the container of a mini-processor or blender.
2
Pulse to puree.
3
Add the soy, bourbon, sesame oil, and pepper and blend briefly.
4
You can make this marinade the day before you use it.
5
Cut the poultry into 1-inch cubes and place in a shallow nonreactive dish.
6
Pour the marinade on top and toss to coat evenly.
7
Cover and marinate for 1 hour at room temperature or 2 to 4 hours in the refrigerator, turning the meat occasionally.
8
Preheat the broiler or prepare a fire in the charcoal grill.
9
Thread the poultry cubes onto a bamboo skewer that has been soaked in water for 15 minutes or onto a metal skewer.
10
Brush with oil and sprinkle with salt and pepper.
11
Slip under the broiler or place on the grill and cook, turning once, for 3 minutes on each side for chicken, lamb, or beef and 4 to 5 minutes on each side for pork.
12
The kabob should be nicely browned but still juicy.
13
Serve with the Peanut Sauce.

826

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 plump clove garlic, chopped, 1-inch piece fresh ginger, peeled and sliced, 1 tablespoon minced green onion, including tender green tops, 1 teaspoon grated lemon zest or 1 tablespoon minced lemongrass, and more.

Yes, Kabob with Peanut Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kabob with Peanut Sauce

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