Spicy Peanut Chicken Kebabs are Unforgettably Delicious.

These kebabs are from a Food and Wine recipe for Nigerian spicy chicken kebabs. I slightly modified the recipe by replacing the bouillon cube with Knorr chicken tomato soup base. I also shallow fried these in peanut oil versus canola oil as in the original recipe. The Food and Wine recipe states to use a grill pan, but I used a large frying pan with about a 1.5 inches of oil. I may try to use a grill pan next time in hopes that I lose less of the yummy nutty crust in the oil. In any case, these are fantastic and were a huge hit with the family. I served with red leaf lettuce and a cool cucumber garlic yogurt sauce.

Ingredients;
2 lbs chicken breast sliced into 1/4 inch strips
2 cups of crushed peanuts...I used Kirkland's premium peanuts because only the best will do!
2 scant Tbsp of Knorr tomato chicken bouillon
2 Tbsp freshly grated ginger...please use only fresh.
1/2 Tsp Cayenne pepper
2 Tsp Paprika
3 Tsp Onion powder
Salt and pepper

     

Directions; Combine the crushed peanuts with the spices and set aside. Soak your skewers for 30 minutes if using a grill pan. Prep your chicken and season with salt and pepper. Place peanut coating on a cookie sheet and begin to roll and press skewered chicken in the mixture. Set prepared kebabs on a tray while completing all of the skewered chicken. Fry in hot oil for about 5 minutes and drain on paper towels. WARNING these are addictive so proceed with caution.