Page 37 - Together

South African Chicken Kabobs

Ingredients

- 1 c roasted peanuts
- 1 tsp finely grated ginger
- 3 garlic cloves, crushed
- 1 chicken bouillon cube
- 2 tsp paprika
- 1 1/2 tsp onion powder

- 1/2 tsp cayenne
- 1-pound skinless, boneless
chicken breast, sliced
crosswise 1/4 inch thick

- 1/4 cup canola oil
- Kosher salt
- Pepper

- 16 wooden skewers, soaked
in water for 30 minutes

Preparation

I
In a n a food processor, pulse the peanuts until finely chopped. Add the ginger, garlic,
bouillon cube, paprika, onion powder and cayenne and pulse until a coarse and crumbly
mixture forms. Spread the peanut mixture on a large plate. Rub the chicken all over with
2 tablespoons of the oil and season with salt and pepper. Thread the chicken onto the
skewers and press into the peanut mixture to coat both sides. Arrange the skewers on a
plate. Let stand at room temperature for 30 minutes. In a grill pan, heat 1 tablespoon of
the oil. Cook half of the chicken over moderate heat, turning carefully, until deep golden
a
and the chicnd the chicken is cooked through, about 5 minutes. Repeat with the remaining oil and
chicken. Serve hot.