These chicken kabobs are great. They are from what I can tell fairly healthy and you can do them all year long. In the warm months on the grill and in the cold months either in a baking dish or kabob-ed in the oven. Is kabob-ed even a word?
They are also extremely easy and only require a little planning ahead of time. We have these a couple times a month because they are so easy and everyone loves them. Last time I made them we had a babysitter coming over for the kids and offered her some. She politely declined and then with some prodding tried one and said they were delicious. She then proceeded to get herself a plate and eat with the kids. They really are so good with or without the peanut sauce I prefer the sauce but others in this house don't so I serve it on the side. Enjoy!
Marinade:
3 T. soy sauce
2 T. olive oil
1 T. lemon juice
½ t. curry powder
1 clove garlic, pressed
1 lb. Chicken, cut in 1 inch cubes
Combine all ingredients and marinade for at least 2 hours. Drain and reserve marinade.
Thread the chicken on skewers that have been soaking in water for an hour or metal skewers and cook over medium-high heat turning every 2-3 minutes.
Dipping Sauce:
1 t. olive oil
½ c. chunky peanut butter
½ c. sliced green onion
1 t. minced ginger
¼ t. crushed red pepper
1 c. water
1 T. soy sauce
In a sauce pan over medium heat add oil, green onion, ginger, and red pepper. Cook for 1 minute. Stir and add peanut butter. Gradually add soy sauce and water until blended. Bring to a boil until thicken.
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