West African Chicken Kebabs

By á-4084

West African Chicken Kabobs can be made ahead of time and grilled right before serving. The marinade highlights crushed peanuts, ginger, garlic and paprika giving these kabobs a burst of flavor.

Ingredients

• 1 cup roasted peanuts
• 1 tablespoon finely grated ginger
• 3 garlic cloves, crushed
• 1 chicken bouillon cube
• 2 teaspoons paprika
• 1 1/2 teaspoons onion powder
• 1/2 teaspoon cayenne
• 1 pound skinless, boneless chicken breast, sliced crosswise 1/4 inch thick
• 1/4 cup canola oil
• Kosher salt
• Pepper
• 16 wooden skewers, soaked in water for 30 minutes

Details

Servings 4
Preparation time 20mins
Cooking time 60mins
Adapted from foodandwine.com

Preparation

Step 1

In a food processor, pulse the peanuts until finely chopped. Add the ginger, garlic, bouillon cube, paprika, onion powder and cayenne and pulse until a coarse and crumbly mixture forms. Spread the peanut mixture on a large plate.

Rub the chicken all over 
with 2 tablespoons of the oil and season with salt and pepper. Thread the chicken onto the skewers and press into the peanut mixture to coat both sides. Arrange the skewers 
on a plate. Let stand at room temperature for 30 minutes.

In a grill pan, heat 1 tablespoon of the oil. Cook half
 of the chicken over moderate heat, turning carefully, until deep golden and the chicken is cooked through, about 5 minutes. Repeat with the remaining oil and chicken. Serve hot.