Kabob with Peanut Sauce

• 1 plump clove garlic, chopped
• 1-inch piece fresh ginger, peeled and sliced
• 1 tablespoon minced green onion, including tender green tops
• 1 teaspoon grated lemon zest or 1 tablespoon minced lemongrass
• 1 tablespoon soy sauce
• 1 tablespoon bourbon, white wine, or sherry
• 1 teaspoon Asian sesame oil
• 1/2 teaspoon freshly ground white pepper
• 2 or 3 boneless, skinless chicken thighs
• OR1 beef fillet, about 8 to 10 ounces or
• 8 to 10 ounces pork tenderloin or
• 1 lamb steak, about 8 to 10 ounces and 1 inch thick, boned
• Olive or peanut oil
• Salt and freshly ground black pepper
• 1/3 cup Peanut Sauce

1. To make the marinade: Combine the garlic, ginger, green onion, and lemon zest in the container of a mini-processor or blender.
2. Pulse to puree.
3. Add the soy, bourbon, sesame oil, and pepper and blend briefly.
4. You can make this marinade the day before you use it.
5. Cut the poultry into 1-inch cubes and place in a shallow nonreactive dish.
6. Pour the marinade on top and toss to coat evenly.
7. Cover and marinate for 1 hour at room temperature or 2 to 4 hours in the refrigerator, turning the meat occasionally.
8. Preheat the broiler or prepare a fire in the charcoal grill.
9. Thread the poultry cubes onto a bamboo skewer that has been soaked in water for 15 minutes or onto a metal skewer.
10. Brush with oil and sprinkle with salt and pepper.
11. Slip under the broiler or place on the grill and cook, turning once, for 3 minutes on each side for chicken, lamb, or beef and 4 to 5 minutes on each side for pork.
12. The kabob should be nicely browned but still juicy.
13. Serve with the Peanut Sauce.

clove garlic, ginger, green onion, lemon zest, soy sauce, bourbon, asian sesame oil, freshly ground white pepper, chicken thighs, pork tenderloin, lamb steak, olive, salt, peanut sauce

Taken from www.cookstr.com/recipes/kabob-with-peanut-sauce (may not work)