Re: : Thai Kabobs Recipe for / Thank you -

[Guest guest]

, thanks so much for the recipe. I can't wait to try it. I have one

question. I have never seen chili paste. LOL What is it and where do I

find it? ( Of course I've never looked for it) Maybe I'll have to come to

Hawaii to buy some. LOL

Thanks again.

<<

At a Memorial Day barbecue, I was humorously asked to bring the

" vegetation, " when friends from church learned that I was a vegan. I was

able to wow them with my new Thai Kebab recipe from HMSA's Island Scene,

Fall 2001 issue. There wasn't a single kabob left (although I did see

some remaining hot dogs, steak, and chicken)....it's the peanut sauce

which makes it extra special...enjoy!

Thai Kebab peanut sauce

2 Tbsp peanut oil

1 T. chopped garlic

2 T. chopped green onion

1 T. warm water

1 T.lemon juice

1 T. soy sauce

5 T. chunky peanut butter

1-1/2 T. dark brown sugar

1 teaspoon chili paste

Heat oil in saucepan. Add garlic and green onions. Cook until soft, but

not brown. Add water, lemon juice, soy sauce, peanut butter and sugar.

Bring to a boil, season with chili paste. Simmer until desired thickness

reached. Enough for 6 kababs.

Marinate skewered veggie kabobs (cherry tomatoes, squash, eggplant,

broccoli, mushroom, hearts of palm, onion, bell peppers etc.) in 1/2 of

the peanut sauce. for 20 minutes. Grill. Drizzle with remaining peanut

sauce before serving. Can serve with pita bread or lavosh.

, you can also use this same peanut sauce for chicken kabobs as

well....

>>