Ingredients:
For the Chicken Skewers:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tbsp grated fresh ginger
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp turmeric powder
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- 1 cup chopped carrots
For the Peanut Sauce:
- 1/2 cup smooth peanut butter
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 1 clove garlic, minced
- 1/2 cup water
Instructions:
Marinate the Chicken: In a large bowl, combine the chicken, ginger, garlic, olive oil, cumin, turmeric, cayenne pepper (if using), salt, and black pepper. Mix well to coat the chicken thoroughly. Add the chopped carrots to the marinade and toss to combine. Let the chicken marinate in the refrigerator for at least 30 minutes, or up to overnight.
Thread Skewers: Thread the marinated chicken and carrot pieces onto skewers, leaving a small space between each piece.
Grill or Pan-Fry: Heat your grill or a large skillet over medium-high heat. Grill the skewers for about 4-5 minutes per side, or until the chicken is cooked through and slightly charred. Alternatively, pan-fry the skewers in a drizzle of olive oil for about 6-8 minutes per side.
Make the Peanut Sauce: While the chicken is cooking, whisk together all the peanut sauce ingredients in a small bowl until smooth. Adjust the consistency by adding more water if needed.
Serve: Serve the hot skewers drizzled with the creamy peanut sauce. Garnish with chopped cilantro or parsley for added freshness.