Ingredients Chicken West African Chicken Kebabs 5.0 (2) 2 Reviews Blogger Sasha Martin crusts these simple Nigerian chicken kebabs with peanuts, ginger, garlic, paprika and a bouillon cube (a popular seasoning in sub-Saharan African cooking). Slideshow: More Kebab Recipes By Sasha Martin Updated on May 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 30 mins Total Time: 1 hrs Yield: 4 Ingredients 1 cup roasted peanuts 1 tablespoon finely grated ginger 3 garlic cloves, crushed 1 chicken bouillon cube 2 teaspoons paprika 1 1/2 teaspoons onion powder 1/2 teaspoon cayenne 1 pound skinless, boneless chicken breast, sliced crosswise 1/4 inch thick 1/4 cup canola oil Kosher salt Pepper 16 wooden skewers, soaked in water for 30 minutes Directions In a food processor, pulse the peanuts until finely chopped. Add the ginger, garlic, bouillon cube, paprika, onion powder and cayenne and pulse until a coarse and crumbly mixture forms. Spread the peanut mixture on a large plate. Rub the chicken all over with 2 tablespoons of the oil and season with salt and pepper. Thread the chicken onto the skewers and press into the peanut mixture to coat both sides. Arrange the skewers on a plate. Let stand at room temperature for 30 minutes. In a grill pan, heat 1 tablespoon of the oil. Cook halfof the chicken over moderate heat, turning carefully, until deep golden and the chicken is cooked through, about 5 minutes. Repeat with the remaining oil and chicken. Serve hot. Make Ahead The peanut mixture can be refrigerated overnight. Rate it Print