Flank Steak Kabobs with Peanut Sauce

1/2 C. creamy peanut butter (not organic)
1 C. unsweetened coconut milk
1 tsp. hot chili sauce, such as sriracha
1 Tbsp. fish sauce
1 Tbsp. peanuts, roasted, salted, & chopped
1 lb. flank steak, cut against the grain into 1/2 in. slices
1 lg. zucchini, cut into 3/4 in. half moons.
1 lg. red bell pepper, cut into 1 1/2 in. pieces
1 lime, quartered
4 skewers
salt & freshly ground black pepper

Heat a grill to medium-high. Clean and lightly oil hot grill.
Place a small flame-proof pot on the grill; add peanut butter, coconut milk, chili sauce, and fish sauce. Whisk until smooth and heated through.
Transfer sauce to serving bowl and top with chopped peanuts.
Alternately thread steak, zucchini, pepper,and lime onto skewers, beginning and ending with steak. Season with coarse salt and freshly ground black pepper and grill, turning occasionally, until steak is browned and cooked medium and peppers are crisp-tender, about 7-9 minutes.