Boka Dushi (Dutch West Indian Chicken Kebabs)
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.
INGREDIENTS
Nutrition- 1⁄4
- 1tablespoon fresh lime juice
- 1teaspoon ground cumin
- 2teaspoons grated fresh ginger
- 1
- 1⁄2teaspoon ground turmeric
- 1 1⁄2
- vegetable oil, for grill
Dutch West Indian Peanut Sauce
- 1⁄3cup reduced-sodium fat-free chicken broth
- 3tablespoons creamy peanut butter
- 1⁄2cup chopped seeded tomatoes
- 2tablespoons minced green onions
- 2tablespoons chopped fresh cilantro
- 1tablespoon fish sauce
- 1tablespoon fresh lime juice
- 1teaspoon grated peeled fresh ginger
- 1teaspoon minced seeded Thai chiles or 1 teaspoon red jalapeno chile
- 1teaspoon honey
- 1
DIRECTIONS
- Combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
- Prepare grill.
- Remove chicken from bag and discard marinade. Thread chicken strips onto 18 (8-inch) skewers (soaked if wooden).
- Place kebabs on grill rack coated with vegetable oil; grill 2 minutes on each side or until done. Serve with prepared Peanut Sauce.
- 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.