Ingredients:
1 cup chunky peanut butter
2 ounces Kahlua
2 cloves garlic, minced
1 tablespoon minced onions
1 cup chicken stock
2 teaspoons cooked crumbled bacon
1/4 teaspoon horseradish, to taste
pepper, to taste
3 lbs beef or 3 lbs lamb, cut into 1 inch strips or cubes
bamboo skewers
Directions:
Mix the marinade ingredients together in a blender or food processor until smooth; reserve 1/2 cup of mixture for dipping sauce.
Cut the meat into strips or cubes and place in remaining marinade, stirring to cover meat well, and refrigerate for at least an hour.
Place bamboo skewers in water for 5 minutes, then skewer the meat on them.
Cook kabobs on charcoal grill, basting with marinade, until the meat is tender, about 10 to 15 minutes for cubes, or 5 to 10 minutes for strips.
Serve with the extra reserved sauce either hot or cold for dipping; serves 4-6 people.
You can place cut vegetables between pieces of meat for grilling, too.
Servings: 4-6
Time preparation: 60 min.
Time total: 75 min.