Thai Pumpkin Satay
- Reviews 1
Ready In: 40 mins
Serves: 15
Ingredients
- 1 cup canned pumpkin puree
- 2⁄3 cup milk
- 1⁄3 cup peanut butter
- 2 green onions, chopped
- 2 garlic cloves, peeled
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 2 teaspoons granulated sugar
- 1⁄4 teaspoon salt
- 1/4 cayenne
- 4 boneless skinless chicken breast halves, cut into 1-inch pieces
- 2 large red bell peppers, cut into 1-inch pieces
- 2 bunches green onions, cut into 1-inch pieces (white parts only)
- 30 (4 inch) skewers
Directions
- Place pumpkin, milk, peanut butter, chopped green onions, garlic, cilantro, lime juice, soy sauce, sugar, salt and cayenne pepper in blender or food processor; cover.
- Blend until smooth.
- Combine 1/2 cup pumpkin mixture and chicken in medium bowl; cover.
- Marinate in refrigerator, stirring occasionally, for 1 hour.
- Alternately thread chicken, bell peppers and green onion pieces onto skewers.
- Discard any remaining marinade.
- Grill or broil, turning once, for 10 minutes, or until chicken is no longer pink.
- Heat remaining pumpkin mixture; serve with satay.
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