Boka Dushi (Dutch West Indian Chicken Kebabs)

Submitted by gailanng

"Ketjap manis (see my fav recipe #480813), the ancestor of modern ketchup, is a thick, sweet soy sauce; you can substitute equal parts soy sauce and molasses. Sambal oelek is a fiery paste made of red peppers. Look for both in Asian markets. From Cooking Light."

 

• Ready In: 45mins
• Ingredients: 19
• Serves: 6

ingredients

• 1⁄4 cup ketjap manis (or substitute 2 tablespoons soy sauce plus 2 tablespoons molasses)
• 1 tablespoon fresh lime juice
• 1 teaspoon ground cumin
• 2 teaspoons grated fresh ginger
• 1 teaspoon sambal oelek or 1 teaspoon thai chili paste
• 1⁄2 teaspoon ground turmeric
• 1 1⁄2 lbs boneless skinless chicken breasts, cut into 1/2-inch-wide strips or 1 1/2 lbs chicken tenders
• vegetable oil, for grill

• Dutch West Indian Peanut Sauce

• 1⁄3 cup reduced-sodium fat-free chicken broth
• 3 tablespoons creamy peanut butter
• 1⁄2 cup chopped seeded tomatoes
• 2 tablespoons minced green onions
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fish sauce
• 1 tablespoon fresh lime juice
• 1 teaspoon grated peeled fresh ginger
• 1 teaspoon minced seeded Thai chiles or 1 teaspoon red jalapeno chile
• 1 teaspoon honey
• 1 garlic clove, crushed

directions

1. Combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
2. Prepare grill.
3. Remove chicken from bag and discard marinade. Thread chicken strips onto 18 (8-inch) skewers (soaked if wooden).
4. Place kebabs on grill rack coated with vegetable oil; grill 2 minutes on each side or until done. Serve with prepared Peanut Sauce.
5. To make the Peanut Sauce: Combine broth and peanut butter in a small saucepan; cook over low heat 5 minutes or until smooth, stirring with a whisk. Pour peanut butter mixture into a bowl; stir in the remaining ingredients. Serve at room temperature.