Kebabs With Peanut Sauce (For One or Two)

Submitted by BecR2400

"Scrumptious! From Solo Suppers by Joyce Goldstein."

 

• Ready In: 40mins
• Ingredients: 22
• Serves: 1-2

ingredients

• Marinade

• 1 plump garlic clove, chopped
• 1 inch piece gingerroot, peeled and thinly sliced
• 1 tablespoon minced scallion (white and tender green parts)
• 1 teaspoon grated lemon zest
• 1 tablespoon soy sauce
• 1 tablespoon Bourbon (or white wine or sherry)
• 1 teaspoon sesame oil
• 1⁄2 teaspoon fresh ground white pepper

• Kebabs

• 8 -10 8 -10 ounces lamb or 8 -10 ounces chicken thigh pieces
• olive oil or peanut oil
• salt & freshly ground black pepper, to taste
• 1⁄3 cup peanut sauce

• Peanut Sauce

• 1 cup unsalted chunky peanut butter
• 1 tablespoon sugar
• 2 tablespoons lemon juice
• 1⁄2 cup unsweetened coconut milk
• 1⁄3 cup soy sauce
• 2⁄3 cup chicken stock
• 1⁄2 teaspoon minced garlic
• 1 teaspoon red pepper flakes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander

directions

1. Prepare the marinade:

2. Puree the garlic, ginger, scallion and lemon zest in a small food processor. Add the soy sauce, bourbon, sesame oil and white pepper; blend a few seconds.

3. Make the kebabs:

4. Place the meat or poultry in a shallow glass or ceramic dish. Add the marinade; toss to coat. Cover and let stand, turning the meat occasionally, for 1 hour at room temperature or 2 to 4 hours in the refrigerator.
5. Heat the broiler or grill. Thread meat onto skewers (if using bamboo skewers, first soak them in water for 15 minutes). Brush meat with the oil; season with salt and pepper. Broil or grill, turning once, until done as desired, about 3 minutes per side (4 minutes for pork). Serve with peanut sauce.

6. To make the peanut sauce:

7. Heat sauce ingredients in a small saucepan over medium heat. Bring to a boil and cook, stirring, for 2 minutes to blend. Whisk in a little water if needed to make sauce spoonable. Note: Store peanut sauce in a covered jar in the refrigerator for up to 4 months.