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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I lightened up a recipe that I found in a cookbook, and these grilled kabobs were the tasty result. The scrumptious peanut butter dipping sauce is always a hit. —Hannah Barringer of Loudon, Tennessee Ingredients:
3/4 pound uncooked medium shrimp, peeled and deveined |
3/4 pound chicken tenderloins, cut into 1-inch cubes |
4 green onions, chopped |
1 tablespoon butter |
2 garlic cloves, minced |
1 tablespoon minced fresh parsley |
1/2 cup white wine or chicken broth |
1 tablespoon lemon juice |
1 tablespoon lime juice |
sauce: |
1/4 cup chopped onion |
1 tablespoon butter |
2/3 cup reduced-sodium chicken broth |
1/4 cup reduced-fat chunky peanut butter |
2-1/4 teaspoons brown sugar |
3/4 teaspoon lemon juice |
3/4 teaspoon lime juice |
1/4 teaspoon salt |
1/4 teaspoon each dried basil, thyme and rosemary, crushed |
1/8 teaspoon cayenne pepper |
Directions:
1. On 12 metal or soaked wooden skewers, alternately thread shrimp and chicken. Place in a large shallow dish; set aside.
2. In a small skillet, saute green onions in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in the parsley, wine , lemon juice and lime juice. Remove from the heat; cool slightly. Pour over skewers and turn to coat. Cover and refrigerate for 4 hours, turning occasionally.
3. In a small saucepan, saute onion in butter. Add the remaining sauce ingredients; cook and stir until blended. Remove from the heat; set aside.
4. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat. Grill skewers, covered, covered, over indirect medium heat or broil 4 in. from the heat for 7 to 8 minutes, turning often. Brush with 1/4 cup sauce during the last minute of grilling. Serve with remaining sauce. Yield: 6 servings.
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