Mix first 3 ingredients until blended. Pour half the peanut butter mixture over meat in shallow dish; stir to evenly coat meat. Refrigerate 1 hour to marinate, stirring after 30 min.
Heat grill to medium heat. Remove meat from marinade; discard marinade. Thread meat, accordion style, onto 8 skewers alternately with vegetables.
Grill 3 to 5 min. on each side or until meat is done and vegetables are crisp-tender. Remove from grill.
Combine cornstarch, broth and remaining peanut butter mixture in saucepan; bring to boil, stirring constantly. Simmer on medium-low heat 1 to 2 min. or until thickened, stirring constantly.
Serve kabobs over rice; drizzle with peanut butter sauce. Serve with lime wedges.
If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning on the grill.
How to Blanch the Carrots
Add sliced carrots to pan of boiling water; cook 3 min. Drain carrots, then immediately place in ice-cold water to stop the cooking process; drain.
In addition to adding both flavor and crunch, the bright-orange carrots make these Thai-inspired kabobs an excellent source of vitamin A.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.