Prep 8 hrs
Cook 15 mins
This is an Indonesian dish that I actually had in the Caribbean. It's marinated meat on skewers and is delicious cooked on the grill! I always serve it with peanut sauce and rice...It's a family favorite! For a taste of the islands...give it a try! (Prep time includes marinating time for several hours or overnight)
- 1 -2 lb cubed beef or 1 -2 lb pork tenderloin or 1 -2 lb boneless skinless chicken, cut in cubes
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon curry powder
- 3 -5 drops Tabasco sauce, to taste
- 5 -6 tablespoons ketjap manis (see recipe 39318, if this is unavailable in the Asian section of your supermarket)
- 3 tablespoons water
- Combine all ingredients, except meat, well.
- Add meat cubes and marinate in refrigerator several hours or overnight.
- Place meat cubes on metal or bamboo skewers.
- If using bamboo skewers, soak skewers in water for about 20 minutes so skewers don't burn over heat.
- You can grill, broil, or fry in margarine or oil until meat is cooked to your preference-- Make sure chicken and/or pork is cooked through!
- Brush meat with leftover marinade while cooking.
- Serve with peanut sauce and hot cooked rice, if desired.
- For an Antillean flair, serve sliced, fried, cooking bananas (plaintains) too!
- NOTE: You may use fresh chopped onion and fresh garlic instead of the powder, if desired.
I made this usuing very thinly sliced chicken breasts. The original idea was to grill them but it was SO windy we could not keep the grill lit so I decided to turn it into a stirfry of sorts. After the chicken was cooked in a fry pan I added red and green pepper strips and onion wedges. It was excellent! I drizzled all with Peanut Sauce recipe #67487. The flavor was remarkable.
I used Chicken tenders and had an excellant dinner. I served this with grilled squash and black eyed peas. I made exactly to recipe and grilled on the Hibache. Really good, I suggest you try this one.