Recipe - Peanut-Chile Kabobs

3 tablespoon Cayenne powder
4 Scallions; chopped
4 Cloves garlic; minced
1 teaspoon Finely chopped fresh ginger
1 tablespoon Peanut oil
1 cup Chicken broth
1 tablespoon Soy sauce
2 teaspoon Dark brown sugar
One fourth teaspoon Ground cumin
3 tablespoon Lime juice
One half cup Crunchy peanut butter
1 pound 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.

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.

CHILEHEADS DIGEST V3 #086

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.