Chicken Kabobs with Peanut Sauce
TheWife has been pestering me to make kabobs for weeks now, and I finally gave in to the pressure. Not that there's anything wrong with that. It's just that kabobs can be a little bit time consuming in the preparation phase. Soak the skeweres, defrost the meat, trim the meat, cut the meat, skewer the meat. It's all very busy work. This particular recipe has been a favourite one in my family for many years. It's chicken kabobs with a spicy peanut sauce. Very flavorful, but not filling. If you're not into spicy foods, you can easily leave out the hot sauce and these will taste just as excellent. I usually leave it out when I have guests over.
Soak the skewes in water for at least an hour. This will help keep them from burning up on the grill. Cut the chicken into 3/4 inch chunks. Make sure they are big enough to thread onto the skewers without the falling apart.
To make the peanut sauce, start with the olive oil and whisk in the soy sauce. add the garlic salt and the hot sauce and whisk well. Now add the peanut butter one spoonful at a time, whisking each in completely before adding the next. Your final sauce will be about as thick as ranch dressing.
Fire up your grill for direct heat grilling. If I'm using charcoal, I like to put the coals right near the edge so I can let the skewer handles stick out of the grill chamber. This ensures your guests won't burn themselves or get black char on their fingers. Grill the kabobs directly over the heat until done. This will take just about 3-4 minutes per side. Then remove the kabobs to indirect heat, baste with the sauce and cook for an additional 4 minutes or so. Be careful not to scorch your sauce. It's why we put in on at the end.