How Do You Make Satay Chicken And Vegetable Kabob?
Summer is always a great time for outdoor barbecue. Jazz up your party with these tasty chicken kabobs. Use blender to mix vegetable oil (preferably corn oil), lime juice, tamarind paste, peanut butter, soy sauce, garlic, caster sugar, red chili, honey and ground coriander for the satay sauce. In a bowl, place cube chicken in and pour over with satay sauce. Toss to coat evenly and chill in the refrigerator for 2 hours. For wooden kabob skewers, soak them in warm water for 15-20 minutes. Prepare your grill with an oiled rack. Set the oiled rack at about 4″ above the flame. Set the heat to high if you are using a gas grill. Peel the onion. Discard core and stem of the bell peppers. Cut onion, squash and bell peppers into bite size pieces. Discard marinade and alternately thread the cubed chicken, bell peppers, onion, squash and pineapple pieces on the skewers. Grill them for about 7 minutes or until the chicken is light brown in color. Serve while hot. For 6 persons.
