Grilled Kabobs with Peanut Sauce

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 For the game birds

• 12 wooden skewers, 10 inches long
  
• boned breasts of 12 quail
  
• For the peanut sauce
  
• 2 tablespoons creamy peanut butter
  
• 2 tablespoons fresh squeezed lime juice, about 1 lime
  
• 2 tablespoons soy sauce
  
• 1 tablespoon, plus 1 teaspoon honey
  
• 1/2 teaspoon curry powder
  
• 1/2 teaspoon red pepper flakes
  
• 1/4 teaspoon lime zest
  
• 2 tablespoons oil

1. Cover the wooden skewers with cold water and let soak 30 minutes.  Check breasts for shot, bone chips, and rough edges.   Slice the meat into 1 inch wide strips.   In a small blender, combine the peanut butter, lime juice, soy sauce, honey, curry powder, red pepper flakes, and lime zest.   Puree, and set aside.  
   
2. Preheat the barbecue to medium high heat.   Thread the breast strips on the wooden skewers, then brush them with a light coating of oil so they don’t stick to the grill.
    
3. When the barbecue is ready, place the skewers on the cooking grate, directly over the fire.   Turn after 2-3 minutes, cooking about 6-10 minutes in all. (The thicker those strips are, of course, the longer they’ll take.)   Brush generously with the peanut sauce, and take them off the grill immediately.   Serve with other appetizers or your favorite potato salad.