Recipe courtesy of Yumna Jawad

Peanut Butter Chicken Kabobs

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  • Level: Easy
  • Total: 1 hr (includes marinating and soaking times)
  • Active: 20 min
  • Yield: 4 to 6 servings
This recipe is inspired by beef kabobs from West Africa commonly called suya (or seree in Sierra Leone) and consisting of spicy skewered beef pieces traditionally marinated in homemade tomato paste and ground peanuts. You can recreate a similar flavor profile at home with the peanut butter in your pantry--it's a great ingredient to play with. Using peanut butter in savory dinner recipes adds a rich, nutty taste and the fat helps keep the protein moist.



  1. Soak 5 to 6 wooden skewers in water for at least 1 hour.
  2. In the bowl of a food processor, grate the onion until it's finely chopped. Add the peanut butter, tomato paste, olive oil, cumin, salt, crushed red pepper and powdered ginger. Continue to blend until the mixture is well combined and smooth.
  3. Transfer the sauce to a large bowl. Add the chicken to the sauce and toss to coat. Cover and refrigerate for at least 20 minutes to allow the chicken to marinate. 
  4. Preheat a grill or grill pan to medium-high heat. Clean and oil the grates with olive oil, if necessary. 
  5. Add the chicken to the wooden skewers (make 5 to 6 skewers). Brush both sides of the chicken with any leftover marinade. 
  6. Carefully place the chicken skewers onto the grill. Grill until the chicken is cooked through on all sides, about 10 minutes total. 
  7. Serve over jasmine rice garnished with green onions, if desired.  

Cook’s Note

Use any brand or type of peanut butter. I prefer smooth peanut butter, but chunky works just fine! Just aim for one with minimal ingredients and sugar so as to not affect the taste of the recipe too much. Allow time to marinate the chicken. When you allow time for the chicken to absorb that marinade, it really locks in the moisture of the chicken and flavors it, so every bite has a nutty rich flavor!