Thai Pumpkin Satay Recipe
Ingredients
| Solid pack pumpkin | 1 Cup (16 tbs) | |
| Milk | 1/3 Cup (16 tbs) | |
| 1/3 cup creamy or chunky peanut butter | ||
| Onions | 1/3 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), peeled | |
| Cilantro | 2 Tablespoon, chopped | |
| Lime juice | 2 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Granulated Sugar | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Cayenne pepper | 1/4 Teaspoon | |
| Boneless, skinless chicken breast halves | 1 pound, cut into pieces | |
| Red bell pepper | 1 Large, cut into pieces | |
| Green onions | 2 Bunch (100gm), cut into pieces | |
Directions
COMBINE pumpkin, milk, peanut butter, chopped green onions, garlic, cilantro, lime juice, soy sauce, sugar, salt and cayenne pepper in food processor or blender container.
Cover; blend thoroughly.
Combine 1/2 cup pumpkin mixture with chicken in medium bowl to marinate; cover.
Chill for 1 hour.
THREAD chicken, bell pepper and green onion pieces alternately on thirty 4-inch skewers.
Discard any remaining marinade.
Broil 4 to 6 inches away from heat source or grill, turning once halfway through cooking time, for 10 minutes or until chicken is no longer pink in center.
Heat remaining pumpkin mixture.
Cover; blend thoroughly.
Combine 1/2 cup pumpkin mixture with chicken in medium bowl to marinate; cover.
Chill for 1 hour.
THREAD chicken, bell pepper and green onion pieces alternately on thirty 4-inch skewers.
Discard any remaining marinade.
Broil 4 to 6 inches away from heat source or grill, turning once halfway through cooking time, for 10 minutes or until chicken is no longer pink in center.
Heat remaining pumpkin mixture.
Chef
