Spicy Thai Pumpkin Satay
Ingredients
1 cup LIBBY'SŪ 100% Pure Pumpkin
2/3 cup milk
1/3 cup creamy or chunky peanut butter
2 green onions, chopped
2 cloves garlic, peeled
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon soy sauce
2 teaspoons granulated sugar
1/4 teaspoon salt
1/8 teaspoon to 1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves, cut into 1-inch pieces
2 large red bell peppers, cut into 1-inch pieces
2 bunches green onions, cut into 1-inch pieces (white parts only)
30 (4-inch) skewers
Preparation
Place pumpkin, milk, peanut butter, chopped green onions, garlic,
cilantro, lime juice, soy sauce, sugar, salt and cayenne pepper in
blender or food processor; cover.
Blend until smooth. Combine 1/2 cup pumpkin mixture and chicken in
medium bowl; cover. Marinate in refrigerator, stirring occasionally,
for 1 hour.
Alternately thread chicken, bell peppers and green onion pieces onto
skewers.
Discard any remaining marinade. Grill or broil, turning once, for 10
minutes, or until chicken is no longer pink. Heat remaining pumpkin
mixture; serve with satay.
Makes 10 servings (3 skewers per person).
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