Thai Pumpkin Satay
|Solid pack pumpkin||1 Cup (16 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Creamy peanut butter/Chunky peanut butter||1⁄3 Cup (5.33 tbs)|
|Chopped green onions||1⁄3 Cup (5.33 tbs) (About 4 Pieces)|
|Garlic||2 Clove (10 gm), peeled|
|Chopped fresh cilantro||2 Tablespoon|
|Lime juice||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Granulated sugar||2 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Boneless, skinless chicken breast halves||1 Pound, cut into pieces (About 4 Pieces)|
|Red bell pepper||2 Cup (32 tbs), cut into 1-inch pieces (1 Large Piece)|
|Green onions/White parts only||2 Bunch (200 gm), cut into 1-inch pieces|
COMBINE pumpkin, milk, peanut butter, chopped green onions, garlic, cilantro, lime juice, soy sauce, sugar, salt and cayenne pepper in food processor or blender container.
Cover; blend thoroughly.
Combine 1/2 cup pumpkin mixture with chicken in medium bowl to marinate; cover.
Chill for 1 hour.
THREAD chicken, bell pepper and green onion pieces alternately on thirty 4-inch skewers.
Discard any remaining marinade.
Broil 4 to 6 inches away from heat source or grill, turning once halfway through cooking time, for 10 minutes or until chicken is no longer pink in center.
Heat remaining pumpkin mixture.