Dutch West Indian Chicken Kebabs (Boka Dushi)

Rating:

About:

This Dutch West Indian version of Indonesian satay is even more flavorful than satay. It's a must try if you like satay. The sauce is made with Kejap manis , a typical sweet soy sauce of this region which can be substituted with soy sauce and molasses.

Total Time:

45 min

Prep Time:

35 min (includes marination time)

Cook Time:

10 min

Ingredients:

1/4 cup kejap manis or 2 tbsp soy sauce plus 2 tbsp molasses

1 tbsp fresh lime juice

1 tsp ground cumin

2 tsp fresh ginger, grated

1 tsp sambal oelek or Thai chile paste

1/2 tsp ground turmeric

1 1/2 pounds boneless, skinless chicken breast, cut into 1/2 inch-wide strips

1/3 cup fat-free, low sodium chicken broth

3 tbsp creamy peanut butter

1/2 cup chopped seeded tomato

2 tbsp minced green onions

2 tbsp chopped fresh cilantro

1 tbsp fish sauce

1 tbsp fresh lime juice

1 tsp grated peeled fresh ginger

1 tsp minced seeded Thai chile

1 tsp honey

1 clove garlic, crushed

Cooking spray

Directions:

Mix the first 7 ingredients in a large bowl. Cover with plastic wrap and marinate for 30 minutes in the refrigerator. Or, place all ingredients in a large zip-top plastic bag, seal and marinate for 30 minutes.

Mix the chicken broth and peanut butter in a small saucepan. Cook over low heat, stirring with a whisk for about 5 minutes or until smooth.

Pour peanut sauce into a bowl and mix in the tomatoes, and rest of the ingredients except cooking spray.

Preheat grill to medium high.

Thread chicken strips with 18 (8-inch) skewers and discard marinade.

Spray grill with cooking spray. Grill kebabs for 2 minutes on each side or until done, not more than 5 minutes.

Serve kebabs with peanut sauce.

Tags:

Chicken