Chicken kabobs are an easy, healthy snack or meal. I think we all love food on skewers and kids will love the yummy peanut sauce.
6 tablespoons soy sauce
4 tablespoons lemon juice
2 tablespoons vegetable oil
2 cloves garlic minced
1 pound chicken cut in 3/4 -inch pieces
1/2 cup heavy cream
1/2 cup chunky peanut butter
1/4 cup butter, cut in pieces
2 teaspoons splenda (or sugar)
1 to 2 teaspoons red bell peppers crushed
In a small bowl, mix 3 tablespoons of the soy sauce, 2 tablespoons of the lemon juice, oil and garlic. Pour into a large resealable plastic bag or a shallow baking dish. Place chicken in marinade, turning to coat. Close bag or cover baking dish. Refrigerate at least 2 or up to 6 hours, turning chicken over occasionally.
Pour the marinade from meat into a small saucepan. Add heavy cream, peanut butter, butter, remaining 3 tablespoons soy sauce, remaining 2 tablespoons lemon juice, splenda (or sugar) and red pepper. Stirring over low heat, cook until sauce is blended and hot (do not boil); set aside and keep warm.
Thread 5 or 6 pieces of meat onto each skewer. Place on a broiler rack or grill and brush with peanut sauce. Broil or grill 6 inches from heat source for 6 minutes or until no longer pink in center, turning once. Serve with remaining warm sauce.