Serve up a little sweet, a little sour, and a whole lot of flavor when you present these tasty kabobs!
—NANCY ZIMMERMAN CAPE MAY COURT HOUSE, NJ
PREP: 20 MIN. + MARINATING • GRILL: 10 MIN. • MAKES: 8 APPETIZERS
1/4 cup reduced-fat creamy peanut butter
3 tablespoons reduced-sodium soy sauce
4 1/2 teaspoons lemon juice
1 tablespoon brown sugar
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper
1 garlic clove, minced
1 large onion, finely chopped
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1. In a small bowl, combine the first 10 ingredients. Set aside 3 tablespoons marinade for sauce. Pour remaining marinade into a large resealable plastic bag; add onion and chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate reserved sauce.
2. Drain and discard marinade. Thread the chicken onto eight metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until no longer pink. Brush with the reserved sauce before serving.
PER SERVING 94 cal., 3 g fat (1 g sat. fat), 31 mg chol., 275 mg sodium, 4 g carb., 1 g fiber, 13 g pro. Diabetic Exchanges: 2 lean meat, 1/2 fat.