Thai Pumpkin Satay

Name: Thai Pumpkin Satay
Ingredients: 1 cup canned pumpkin puree; 2/3 cup milk; 1/3 cup peanut butter; 2 green onions, chopped; 2 garlic cloves, peeled; 2 tablespoons chopped fresh cilantro; 2 tablespoons lime juice; 1 tablespoon soy sauce; 2 teaspoons granulated sugar; 1/4 teaspoon salt; 1/4 cayenne; 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

15 ingredients

8 steps

Ingredients

1 cup canned pumpkin puree
2/3 cup milk
1/3 cup peanut butter
2 green onions, chopped
2 garlic cloves, peeled
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon soy sauce
2 teaspoons granulated sugar
1/4 teaspoon salt
1/4 cayenne
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

Directions

1

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.
2

Blend until smooth.
3

Combine 1/2 cup pumpkin mixture and chicken in medium bowl; cover.
4

Marinate in refrigerator, stirring occasionally, for 1 hour.
5

Alternately thread chicken, bell peppers and green onion pieces onto skewers.
6

Discard any remaining marinade.
7

Grill or broil, turning once, for 10 minutes, or until chicken is no longer pink.
8

Heat remaining pumpkin mixture; serve with satay.