To make the marinade: Combine the garlic, ginger, green onion, and lemon zest in the container of a mini-processor or blender. Pulse to purée. Add the soy, bourbon, sesame oil, and pepper and blend briefly. You can make this marinade the day before you use it.

Cut the poultry into 1-inch cubes and place in a shallow nonreactive dish. Pour the marinade on top and toss to coat evenly. Cover and marinate for 1 hour at room temperature or 2 to 4 hours in the refrigerator, turning the meat occasionally.

Preheat the broiler or prepare a fire in the charcoal grill.

Thread the poultry cubes onto a bamboo skewer that has been soaked in water for 15 minutes or onto a metal skewer. Brush with oil and sprinkle with salt and pepper. Slip under the broiler or place on the grill and cook, turning once, for 3 minutes on each side for chicken, lamb, or beef and 4 to 5 minutes on each side for pork. The kabob should be nicely browned but still juicy. Serve with the Peanut Sauce.