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Peanut-chile Kabobs

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CATEGORY CUISINE TAG YIELD
Meats, Grains Meat 4 Servings

INGREDIENTS

3 T Cayenne powder
4 Scallions, chopped
4 Cloves garlic, minced
1 t Finely chopped fresh ginger
1 T Peanut oil
1 c Chicken broth
1 T Soy sauce
2 t Dark brown sugar
1/4 t Ground cumin
3 T Lime juice
1/2 c Crunchy peanut butter
1 lb 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.

INSTRUCTIONS

From: "Goslowsky, George" <gjgoslow@ingr.com>  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.  CHILE-HEADS DIGEST
V3 #086  From the Chile-Heads recipe list.  Downloaded from Glen's MM
Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 272
Calories From Fat: 160
Total Fat: 17.8g
Cholesterol: 70.3mg
Sodium: 389mg
Potassium: 474mg
Carbohydrates: 5.5g
Fiber: <1g
Sugar: 2.9g
Protein: 21.6g


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