Spicy Peanut Chicken Kabobs

1/4 cup reduced-fat creamy peanut butter
3 tablespoons reduced-sodium soy sauce
4-1/2 teaspoons lemon juice
1 tablespoon brown sugar
1-1/2 teaspoons ground coriander
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper
1 garlic clove, minced
1 large onion, finely chopped
1 pound boneless skinless chicken breasts, cut into 1-inch cubes

In a small bowl, combine the first 10 ingredients. Set aside 3 tablespoons
marinade for sauce. Pour remaining marinade into a large resealable plastic bag;
add onion and chicken. Seal bag and turn to coat; refrigerate overnight. Cover
and refrigerate sauce. If grilling the chicken, coat grill rack with cooking
spray before starting the grill. Drain and discard marinade. Thread chicken onto
eight metal or soaked wooden skewers. Grill, covered, over medium heat or
broil 4 in. from the heat for 8-10 minutes or until no longer pink, turning once.

One serving: 1 kabob Calories: 94 Fat: 3 g Saturated Fat: 1 g Cholesterol: 31 mg Sodium: 275 mg Carbohydrate: 4 g Fiber: 1 g Protein: 13 g Diabetic Exchange: 2 very lean meat, 1/2 fat.

Weight Watchers Points: Just 2!