Ingredients

4 Chicken breasts, skinned and boned
3 Pork Steaks 1 inch thick
2 Envelopes French's Chili-O mix
2 cups Water
2/3 Cup olive oil
10 Tablespoons Lemon juice
2 Tablespoons chopped green onion
1/2 cup Chunky peanut butter

Instructions

Cut chicken and pork into 1 inch cubes arrange on separate skewers. Combine 8 Tbs. Chili-O mix with 1/2 cup water. Add olive oil and 8 Tbs. of lemon juice. Baste kabobs and grill (medium heat) the pork 6 minutes per side and the chicken 4 minutes per side. Baste frequently while grilling. (Can be done under the broiler but doesn't quite have the same flavor)

Peanut dipping sauce
Combine remaining Chili-O, water, lemon juice and peanut butter in small saucepan. Bring to a boil over medium high heat stirring constantly until mixture thickens. Serve in small ramekin garnished with green onions. Dip meat in peanut sauce and enjoy!

Serve with Sambol Salad

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